• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.

• 1 large shallot, thinly sliced
• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• Kosher salt
• 3/4 cup unsalted, shelled raw pistachios, coarsely chopped
• 1 tablespoon olive oil
• 2 teaspoons za'atar, divided
• 1 1/2 teaspoons honey
• 1/4 cup extra-virgin olive oil
• 4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
• 1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
• 2 cups flat-leaf parsley leaves with tender stems
• 1 1/2 cups green seedless grapes, quartered, divided
• Flaky sea salt
• Freshly ground black pepper

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