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Add the shallots, lemon, dijon, honey, salt and pepper to a bowl. Whisk in the olive oil until emulsified. Add in more olive oil to taste.
Grate your carrots.
Chop the parsley pretty fine.
Add the carrot and parsley to a bowl, drizzle over the dressing and add more black pepper. Let it sit in the fridge for 15-30 min before serving.