Endive, Fennel And Parmesan With Anchovy Date Dressing

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3 heads Belgian endive

1 fennel bulb plus handful of attached ferny fronds

2-3 oz Parmesan cheese, sliced or shaved into ribbons

4 large dates, pitted and finely chopped

8 anchovy fillets, finely chopped

1 medium orange

3 cloves garlic, finely chopped

1/3 cup olive oil

2 tablespoons sherry vinegar

Freshly ground black pepper

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