Prepare the carrot ribbons. Using a vegetable peeler or mandoline, carefully shave the carrots lengthwise into thin, wide ribbons. Place the ribbons into a large mixing bowl.

Whisk together the lemon vinaigrette ingredients. In a small bowl, combine the fresh lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk vigorously until emulsified and well combined.

Combine the salad components. Add the chopped parsley and toasted nuts to the bowl with the carrot ribbons. (If using, add the Parmesan cheese now, reserving a small pinch for garnish).

Dress the salad. Pour about two-thirds of the lemon vinaigrette over the carrot mixture. Gently toss everything together using tongs until the carrots are evenly coated. Add more dressing if necessary, reserving a little for serving.

Chill and serve. For best flavor integration, let the salad rest for 5-10 minutes before serving. Taste and adjust seasoning if needed. Garnish with remaining Parmesan and extra black pepper before serving immediately.