Recipe: Grated Carrot and Medjool Date Salad with Gorgonzola Dressing

Grated Carrot and Medjool Date Salad with Gorgonzola Dressing
rec.food.cooking/Jeane Bell (1996)
Serves 6-8

1/2 cup crumbled Gorgonzola, Maytag or other blue cheese
1/2 cup olive oil
5 tbsp Champagne vinegar or white wine vinegar
1 tsp cracked black pepper
11/2 lbs carrots
10 Medjool dates, pitted
Dandelion, arugula or other young lettuce leaves for garnish

Combine cheese, olive oil, vinegar and pepper in a bowl, mashing and whisking the cheese to make a thick dressing. Peel the carrots, them grate them to make 1 cup. Chop the dates into pieces the size of corn kernels. Add the dressing to the carrots and the dates, and stir until well coated. Transfer to a serving bowl or to individual salad plates and garnish with lettuce/greens.