Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

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

From the kitchen of Carly

Crisp Boston lettuce wedges get dressed with a tangy red-wine vinaigrette, then topped with toasted walnuts and creamy Stilton. Simple, elegant, and substantial enough to stand alone as lunch or a sophisticated starter.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large heads Boston lettuce
13 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
11 tablespoon finely chopped shallot
11/4 cup extra-virgin olive oil
11/4 cup walnut oil
11 cup walnut pieces, toasted
11/4 pound Stilton
1crumbled or shaved (with a cheese plane)

Instructions

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