Grated Carrot & Date Salad With Gorgonzola

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Title: GRATED CARROT & DATE SALAD WITH GORGONZOLA
Categories: Salads
Yield: 6 Servings

1/2 c Crumbled Gorgonzola blue
-cheese
1/2 c Olive oil
5 tb Champagne vinegar
1 ts Cracked black pepper
1 1/2 lb 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 hand-held
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

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