Steps

• Step 1

  In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes.

  Ingredients

  • 2 Teaspoon honey

  • 2 Tablespoon white wine vinegar

  • 1/4 Cup finely chopped shallot

• Step 2

  Add the parsley, almonds, lemon, lemon juice and oil, stir to combine. Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.

  Ingredients

  • 1/4 Cup finely chopped fresh parsley

  • 1/2 Cup finely chopped roasted, salted almonds

  • 2 Tablespoon minced preserved lemon

  • 1 Teaspoon lemon juice

  • As Needed kosher salt

  • 1/2 Cup extra-virgin olive oil

  • As Needed freshly ground black pepper