Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Ingredients for Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

• 2 large heads Boston lettuce

• 45ml Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)

• 1 tablespoon finely chopped shallot

• 60ml extra-virgin olive oil

• 60ml walnut oil

• 240ml walnut pieces, toasted

• 110g Stilton, crumbled or shaved (with a cheese plane)

How to make Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

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 teaspoons salt, and 1/8 teaspoons pepper, then add oils in a slow stream, whisking until combined.

Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.