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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