Name: Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 servings
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)

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Photo by Paul Grimes

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.

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.

Recipe notes

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