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. Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
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. Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.