Party-worthy lettuce cups come together at a moment’s notice

I truly appreciate hosts who present elaborate artfully prepared dishes and create stunning tablescapes for their guests. I’m keenly aware of how much time and effort it all takes — and I’ve absolutely no desire to do it myself.

But I cherish having company, especially during the holidays when family and friends are visiting from out of town and we have the rare chance to catch up in person. I just don’t want to work very hard to pull it together.

That doesn’t mean I don’t try at all — I still want to treat them to something enticing that feels worthy of celebration. Luckily, there are plenty of fuss-free ways to make that happen, and this plate of loaded lettuce cups is high on my list.

To start with, it’s absolutely gorgeous — like a flower in full bloom. It’s also flavorful, with each lettuce cup boasting bites of pungent blue cheese, chewy dried cranberries, crunchy maple-glazed nuts and a tangy Dijon mustard dressing. (I like to make a big batch of the maple-glazed nuts to keep in the refrigerator throughout the season. They bring texture and crunch to salads and yogurt bowls, and they make a lovely addition to cheese boards. In a pinch, store-bought candied nuts work as well.)

This platter brings festive vibes in a fresh, healthy way, and it can be pulled together at a moment’s notice with ingredients easily kept on hand. Simple yet impressive, it takes the pressure off of hosting, and makes me more likely to say, “Come on over!” on a whim. That makes it a true gift, since gathering with loved ones is among the healthiest, most fortifying things you can during the holiday season — and year-round.

• Ellie Krieger is a registered dietitian nutritionist and cookbook author who hosts public television’s “Ellie’s Real Good Food.” Learn more at www.elliekrieger.com.

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Lettuce Cups With Maple Walnuts, Gorgonzola and Cranberries

½ cup unsalted raw walnut pieces

1 tablespoons plus 2 teaspoons maple syrup, divided

⅛ teaspoon plus a pinch fine salt, divided

3 tablespoons olive oil

1 tablespoon sherry vinegar

2 tablespoon chopped fresh chives, divided

1 teaspoon Dijon mustard

⅛ teaspoon freshly ground black pepper

16 small-to-medium leaves Little Gem lettuce (from 2 8-ounce heads)

2 ounces Gorgonzola cheese, crumbled (¼ cup)

¼ cup dried cranberries

In a small (8-inch) skillet over medium heat, combine the walnuts, 1 tablespoon plus 1 teaspoon of the maple syrup and a pinch of salt, and cook, stirring frequently, until the syrup thickens and caramelizes and adheres to the nuts, 3 to 5 minutes. Transfer to a plate and let cool.

In a small bowl, whisk together the oil, vinegar, 1 tablespoon of the chives, the mustard, the remaining 1 teaspoon of maple syrup, the remaining ⅛ teaspoon of salt and the pepper until combined.

To serve, arrange the lettuce leaves on a serving plate. Drizzle about ½ teaspoon of the dressing into the center of each. Then fill each lettuce cup with a few of the maple-walnut pieces, a couple of pieces of crumbled cheese and a few dried cranberries. Scatter the remaining 1 tablespoon of chives on top and around the plate, and serve right away or refrigerate until needed.

Substitutions: For walnuts, use pecans or almonds. For sherry vinegar, use champagne vinegar, white wine vinegar or apple cider vinegar. For chives, use minced scallions. For Little Gem lettuce, use baby butterhead lettuce. For lettuce, use endive or radicchio. For Gorgonzola, use your favorite blue cheese. For Dried cranberries, use dried cherries. For Dijon mustard, use your favorite mustard. For maple syrup, use honey or agave.

Nutrition | Per serving (2 lettuce cups): 144 calories, 8g carbohydrates, 5mg cholesterol, 12g fat, 1g fiber, 3g protein, 2g saturated fat, 164mg sodium, 5g sugar

— Ellie Krieger