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Shaved Parsnip Salad

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Ingredients

2 tablespoons sherry vinegar

3 tablespoons extra virgin olive oil

Coarse salt and freshly ground pepper

2 hearts of romaine, cut into bite-size pieces

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

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