1 head lettuce or assorted lettuce leaves (iceberg, red, or romaine), shredded

2 mangoes, cut in cubes

1 cup pomegranate arils

6 Medjool dates, cut lengthwise into strips

3/4 cup Bartenura Olive Oil

1/4 cup white balsamic vinegar, Kedem Red Wine Vinegar or other wine vinegar, apple vinegar, or lemon juice

1 heaping tablespoon Haddar Dijon Mustard

2 tablespoons Gefen Honey

a small handful of parsley leaves, finely chopped (without the stems)

salt and freshly ground Gefen Pepper, to taste