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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 is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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