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Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette

['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 zaatar, 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']

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.

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