Recipe - Grated Carrot And Date Salad With Gorgonzola

One half cup Crumbled Gorgonzola blue
cheese
One half cup Olive oil
5 tablespoon Champagne vinegar
1 teaspoon Cracked black pepper
1 One half pound Carrots
10 Medjool dates, pitted
Dandelion, arugula or young
lettuce leaves for garnish

Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing and
whisking the cheese to make a thick dressing.

Peel the carrots, then grate them on the large holes of handheld grater to
make 1 cup.

Chop the dates into pieces about the size of corn kernels.

Add the dressing to the carrots and the dates, and stir until they are well
coated.

Transfer to a serving bowl or to individual salad plates and garnish with
dandelion, arugula or lettuce.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

Posted to MMRecipes Digest V4 #194 by Linda Place
placel@worldnet.att.net on Jul 27, 1997