Frisée with a Za'atar-Lemon Vinaigrette

Frisée is a bit bitter, so it may not be everyone's cup of tea. A combination of herbs and spices - za'atar - gives this bright frisée salad its delicious flavor, made with shallot, lemon zest, lemon juice, pistachios, and green grapes.

Ingredients

• 1 large shallot, thinly sliced
• 1 tablespoon finely grated lemon zest
• 1/4 cup Meyer Lemon Vinegar
• Kosher salt
• 3/4 cup unsalted, shelled raw pistachios, coarsely chopped
• 2 teaspoons Za'atar, divided
• 1 1/2 teaspoons honey
• 1/4 cup + 1 tablespoon Koroneiko 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

Directions

1. Combine shallot, lemon zest, vinegar, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
2. 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.
3. 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.
4. 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.

Recipe modified from the blog " Epicurious"