Grated carrot and date salad with gorgonzola

Yield: 6 Servings

Measure Ingredient
½ cup Crumbled Gorgonzola blue cheese
½ cup Olive oil
5 tablespoons Champagne vinegar
1 teaspoon Cracked black pepper
1½ pounds Carrots
10 \N Medjool dates, pitted
\N \N 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 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997

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