pounds radicchio (about 1 head), ideally Treviso, but any will do. I also like to add exotic varieties like the white with red speckles (Castelfranco), but this is more about the look than the flavor. A simple round head of radicchio will do.
cup pitted dates
ounces feta cheese (I love French sheep's milk feta, if you can find it)
cup extra virgin olive oil
tablespoons lime juice (I think this is 1/2 to 1 whole lime)