Preserved Lemon Vinaigrette


  • 1/2, preserved lemon
  • 1/2 cup, il Fustino Arbequina EVOO
  • 1/4 cup, il Fustino Champagne White Balsamic
  • 1, garlic clove
  • 1 tsp, honey
  • salt & pepper - to taste
Add the preserved lemon, champagne balsamic, garlic clove and honey to a food processor.
Pulse until the mixture is smooth.
Slowly stream in the EVOO while the food processor is still on and running.
Season with salt and pepper, to taste.
Tip: Store in an airtight container in the refrigerator for up to 5 days.