RECIPE :: stacked boston lettuce with fennel, blue cheese, & toasted walnuts

1 t. grated lemon zest
2 T. fresh lemon juice
2 t. walnut or canola oil
1 t. honey
1/4 t. freshly ground pepper
2 heads boston or bibb lettuce
1/2 fennel bulb, trimmed and very thinly sliced
2 T. walnut pieces, toasted
1/4 c. finely chopped red onion
1 oz. piece blue cheese, frozen

1. to make the dressing, combine the lemon zest, juice, broth, oil, honey and pepper in a small bowl.

2. clean and separate the lettuce leaves; (or cheat buy in a bag pre-washed, as i did and don't worry about this part :-P) cut out and discard a v-shape from the white part of each stem end. Gently press the leaves to flatted slightly and stack about 5 lettuce leaves on each of 4 plates. top with the fennel, walnuts, and red onion.

3. spoon the dressing over the salads and grate the blue cheese on top. (crumble the last bits of ungrated blue cheese over the salads). serve at once.

PER SERVING: 2 WW POINTS
97 calories, 2g sat. fat, 5mg cholesterol, 126 mg sodium, 8 g. total carbs, 2g dietary fiber, 3g protein, 74 mg calcium