Moro Orange and Date Salad

• 1 cup dried dates
• 1/4 cup vegetable oil
• 1 lemon (reserve juice and zest)
• 1/4 tsp. cinnamon
• salt to taste
• 4 Moro oranges
• 8 cups assorted salad greens
• 1/4 cup walnuts, coarsely chopped
• 1/4 cup Blue cheese or gorgonzola

1. Rinse stalks thoroughly and break off any tough, white bottoms and discard. Cut stalks into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2. Fill a medium sized saucepan halfway with water and bring it to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.