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BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON Recipe

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This recipe for BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Dugan
Added: Friday, November 7, 2008

Category:
Category:

Ingredients:  
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:
Directions:
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.
Cooks' 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.


WWW memories:
Christmas Dinner at the Dugan’s
December 2007

 

 

 

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