Don’t waste the paste! Make salad dressing. A little Preserved Meyer Lemon goes a long way in this sweet Moroccan vinaigrette.
Need
Remaining If & When Moroccan Preserved Meyer Lemon Paste in jar (1 tsp in video)
2 TBS apple cider vinegar
1/2 tsp finely minced shallot
3 TBS extra virgin olive oil
Freshly ground black pepper, to taste
1 TBS maple syrup
Do
Shake and pour over ingredients that marry salt, such as olives with tart (grapefruit) and texture (fennel). Add a sprinkle of mild goat cheese for creaminess.
Notes
For more complex flavors, prep the dressing the day before. The shallots maintain their crunch and the maple syrup mellows.
