Source: dLife

Ricotta and Sapsago cheese with walnuts rolled in lettuce leaves.

Servings

18 Boston lettuce leaves
4 oz Cheese, ricotta, low fat, Frigo
3 oz Cheese, romano, sharp, grated (or Sapsago cheese)
0.25 cup chopped walnuts , finely chopped
1 tsp Mustard, prepared, original English, Colman's (or 1/2 tsp powdered mustard)
0.5 cup white wine vinegar (or red)
0.25 cup vegetable oil
1 tsp ground rosemary
1 head Boston lettuce
1 pinch coriander, leaves, fresh (or parsley leaves)

1 Plunge the lettuce leaves into boiling water then dip into cold water. Drain, then trim off the vein.
2 Mix together the ricotta, Sapsago ( romano) and walnuts. Divide the mixture on top of the lettuce leaves then roll up. Set on a dish.
3 Mix together the mustard, vinegar, vegetable oil, and rosemary. Drizzle over the rolls.
4 Refrigerate, covered, for at least 6 hours.
5 Set the rolls on top of a bed of Boston lettuce leaves. Sprinkle the coriander on top.

You can substitute blue cheese.