Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

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Description

We'll admit it—we all love a wedge of iceberg with blue-cheese dressing. So there's no need to apologize for serving this beautiful plate of sweet lettuce, slices of good Stilton, and toasted walnuts, along with an excellent vinaigrette that brings out the best in all of them.

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)

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.

Tags

    Salad Side No-Cook Low Carb Vegetarian Quick & Easy Blue Cheese Walnut Red Wine Fall Winter Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
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