Grated Carrot and Medjool Date Salad With Gorgonzola Dressing

[Guest guest]

Grated Carrot and Medjool Date Salad With Gorgonzola Dressing

 

3 or 4 carrots, about ½ pound in all

4 dried Medjool dates, pitted

3 tbsps. firmly packed crumbled Gorgonzola, Maytag or other blue cheese

1/4 cup olive oil

2 tbsps. Champagne vinegar or white wine vinegar

1/2 tsp. cracked black pepper

dandelion, arugula, or young lettuce leaves for garnish

 

Using a vegetable peeler or paring knife, peel the carrots. Grate them on

the large holes of a hand-held grater to make 1 cup. Set aside. Chop the

dates into pieces about the size of corn kernels and set them aside as well.

 

In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and

whisking the cheese to make a thick dressing. Add the carrots and the dates

to the dressing and turn them until they are well coated.

Transfer to a serving bowl or to individual salad plates and garnish with

dandelion, arugula, or lettuce. Serve at once.