3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces
Whisk together vinegar and oil; season with salt and pepper.
Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.
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