Preserved Lemon Vinaigrette
When using preserved lemons to make vinaigrette, the technique is slightly different than making a basic vinaigrette. Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity. We use Meyer lemons here, instead of conventional lemons, to give the vinaigrette a sweeter citrus flavor. The amount of oil and vinegar will vary with the size of your lemon and shallot, as well as your flavor preferences. Just try to keep the proportions similar to what is listed below.