Ingredients

• 4 large heads (1 ½ lbs.) Frisée, torn into bite-sized pieces

• 1 lb. medium Carrots, preferably rainbow, shaved lengthwise

• 2 c. Flat-leaf parsley leaves with tender stems

• 1 ½ c. Green seedless grapes, quartered, divided

• 1 large Shallot, thinly sliced

• ¾ c. Unsalted, shelled raw pistachios, coarsely chopped

• ¼ c. Fresh lemon juice

• ¼ c. Olive oil

• 1 TBS. SFL Lemon peel

• 1 TBS. Olive oil

• 2 tsp. Za’atar, divided

• 1 ½ tsp. Honey

• Pinch of SFL Smoky Citrus Salt

• SFL Sel Gris Sea Salt

• SFL Mixed Peppercorns, ground