Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton
['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)']
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 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.
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