Name: Grated Carrot and Date Salad with Gorgonzola
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy		Salads	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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@worldnet.att.net> on Jul 27, 1997

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