Over the Top Endive Salad

1 1/2 cups quartered cherry tomatoes
1 1/2 cups thinly sliced scallions
1 cup thinly sliced radishes
6 large seedless olives, minced
6 dried dates, minced
2 tsp olive oil
1 tsp apple cider vinegar
1 endive, cut in strips
parmesan cheese
salt and pepper to taste

Toss the tomatoes, scallions, radishes, olives and dates in the olive oil and vinegar. Place the sliced endives in the serving bowls, spray lightly with olive oil, and sprinkle with salt and pepper. Poor the vegetable mixture over the endives and grate parmesan on top.