O Zinfandel Vinaigrette with Stilton and Boston Lettuce Wedges
Print Recipe
2 large heads boston lettuce
3 tbls O Zinfandel Vinegar
1 tbls finely chopped shallots
1/4 cup O Extra Virgin Olive Oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 lb Stilton, crumbled or shaved
recipe by Paul Grimes - Gourmet Magazine
Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
Wisk together vinegar, shallots, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then add oils in a slow stream, wisking until combined.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.
cook's notes:
- Vinaigrette can be made 1 day ahead and chilled, covered.
- Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.
