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Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

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Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Chef's Choice Professional Salad Spinner

  • - OXO Good Grips Cutting Board

  • - Cuisinart Compact Blender 32 Oz

  • - OXO Good Grips Salad Serving Spinner

  • - Chef'nique Professional Food Processor/Blender

  • - KitchenAid Artisan Series Stand Mixer with Prep Bowl and Rolling Pin

  • - Anova Smart Ice Cube Maker

  • - KitchenAid 5-Qt. Stainless Steel Empty Container Set

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)

Instructions

1

Instruction 1

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
2

Instruction 2

Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
3

Instruction 3

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