Title: Grated Carrot & Date Salad with Gorgonzola
Categories: Salad
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 By fatfree-request@fatfree.com on Jun 16, 1997

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