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Add dates and shallots to a large mixing bowl.
Pour in the olive oil and lemon juice, then stir through the Parmesan and a good pinch of salt and give everything a really good mix, letting the dates and shallots soften slightly in the acid and oil.
Taste and adjust, you want it sweet, sharp and salty all at once.
Set aside while you prep the rest.
Throw the cabbage straight into the bowl with the dressing and toss well so every strand gets coated.
Have a taste and add any more of what you think is needed. Salt, lemon. Olive oil or Parmesan.
Scatter the cooled pine nuts over the top last so they stay crunchy, then serve straight away.