Salad with Fennel, Dates, and Parmesan (or Comté) with Walnut Dressing

Name: Salad with Fennel, Dates, and Parmesan (or Comté) with Walnut Dressing
Cuisine: French
Ingredients: handful of fresh flat-leaf parsley; 3 tbsp hulled pumpkin seeds, briefly toasted in a dry skillet; 1 bulb fennel, cleaned, cut in half vertically, and very thinly sliced; juice of ½ lemon; 3 ribs celery, very thinly sliced on the diagonal; 5 oz (150 g) Parmesan or aged Comté cheese, cut into julienne; a handful of walnut halves, toasted; 10 dates, pitted and cut into julienne; 2 tbsp walnut oil; 2 tbsp olive oil; salt and freshly ground black pepper