BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON (for eight)

“This elevated take on a steakhouse standard replaces iceberg with Boston and any old blue cheese with Stilton.”

2 large heads Boston lettuce

2 tablespoons Zinfandel vinegar or other good quality red wine vinegar

1 tablespoon finely chopped shallot

salt

freshly ground black pepper

¼ cup extra virgin olive oil

¼ cup walnut oil

1 cup walnut pieces, toasted

¼ pound Stilton, crumbled or shaved

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1.   Quarter lettuce heads lengthwise, keeping stem ends attached.  Carefully wash in cold water, then dry in a salad spinner.

2.   Whisk together vinegar, shallot, ¼ teaspoon salt and ½ teaspoon pepper, then add oils in a slow stream, whisking until combined.

3.   Spoon vinaigrette over lettuce wedges, then scatter nuts and cheese on top.

NOTE:  Vinaigrette can be made 1 day ahead and chilled, covered.  Nuts can be toasted one day ahead and cooled, then kept in an airtight container at room temperature.

from Gourmet special edition, All Time Best Recipes