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Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Name: Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
Ingredients: 2 large heads Boston lettuce; 3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand); 1 tablespoon finely chopped shallot; 1/4 cup extra-virgin olive oil; 1/4 cup walnut oil; 1 cup walnut pieces, toasted; 1/4 pound Stilton, crumbled or shaved (with a cheese plane)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
2.
Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
3.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

Recipes sourced from Epicurious.com.

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