Recipe: Balsamic honey and preserved lemon vinaigrette

This is a visually striking dressing (it's jet black) and goes to show that you don't have to wait until you are making a Moroccan dinner to use some of those preserved lemons you made.  Between the balsamic reduction, honey and pureed lemons, it does a great job of staying emulsified, so it can double as a plate drizzle.  Use it over a nice plate of seasonal tomatoes and sliced buffalo mozzarella and you have a beautiful platter where the dressing won't just run past the food to the bottom of the plate.  I found with the lemons there was no need for additional salt.

You will need:

500ml / 2C                balsamic vinegar

90g / 3.2oz                preserved lemons (no seeds)

440ml /  15fl oz         olive oil

160ml / 5.4fl oz         honey

Method:

 - put the balsamic in a small saucepan and reduce to 250ml / 1C, then cool

 - rinse the lemons of excess salt under cold water

 - give the lemons a rough chop, then puree in a blender with a portion of the olive oil until smooth

 - with the blender running, add the honey, balsamic reduction, and the rest of the olive oil

 - check the seasoning, and it's ready to use