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.
· 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 information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
Step 2
Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
Step 3
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.
Nutrition Per Serving
Recipe notes
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