Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
Photo by Roland Bello

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ pound Stilton
  • ¼ cup walnut oil
  • 1 cup walnut pieces
  • 3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
  • 1 tablespoon shallot
  • 2 large heads Boston lettuce

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, the...

View full recipe at Epicurious

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