Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
A elegant salad featuring crisp Boston lettuce wedges drizzled with a sophisticated Zinfandel vinaigrette, topped with toasted walnuts and rich Stilton cheese. Perfect as a starter or light meal.
4 servings
18 min
Ingredients
- •2 heads Boston lettuce
- •3 tablespoons Zinfandel vinegar
- •1 tablespoon shallot
- •¼ cup extra-virgin olive oil
- •¼ cup walnut oil
- •1 cup walnut pieces
- •¼ pound Stilton
- •
Cooking Instructions
- 1.
Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
10 min
- 2.
Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
5 min
- 3.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.
3 min
