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PdfRind of 1 preserved lemon
2 clove garlic, grated
⅓ cup fresh lemon juice
1 tablespoon honey
¼ cup white balsamic vinegar
1 cup light olive oil
Pinch ground white pepper, or black peppercorns
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Instructions
Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
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 a future use.
Cut the lemon rind into smaller pieces and place in the blender/processor. 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.
Taste and season with a pinch of white pepper.
Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.
Recipe by: Pat Nyswonger
https://savorthebest.com/preserved-lemon-vinaigrette/#wprm-recipe-container-25089