Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
Lemon rind of one preserved lemon
2 cloves garlic, grated
⅓ cup lemon juice
1 tablespoon honey
¼ cup white balsamic vinegar
1 cup high-quality extra-virgin olive oil
Fresh ground pepper
1. Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
2. Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. (Return the scraped flesh to the jar of lemons for future use.) Cut the lemon rind into smaller pieces and place in the blender/processor.
3. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1 minute. Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
4. Taste and season with a pinch of pepper. Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed