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2 heads (small) Boston lettuce
1/4 cup extra-virgin olive oil
1 to 2 tablespoons red or white wine vinegar
Salt and freshly ground black pepper
4 ounces gorgonzola cheese, rind removed and crumbled
1/2 cup walnuts, toasted and chopped


1 Wash the lettuce in several changes of cold water. Dry very well. Tear the greens into bite-size pieces.

2 Whisk together the oil, vinegar, and salt and pepper to taste. Pour the dressing over the salad and toss until well coated. Taste for seasoning.

3 Add the cheese and walnuts. Toss again. Serve immediately.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.