- 1/3 cup white wine vinegar
- ¼ cup lemon juice
- 2 tablespoons Honey
- 1 Thai Chile fine sliced
- 1 rounded tablespoon preserved lemon finely chopped
- 1 ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Mix first four ingredients together in a bowl with a whisk. Slowly add olive oil in a slow steady stream while vigorously whisking to fully mix together all ingredients in a smooth emulsified looking vinaigrette. Adjust seasoning with salt and pepper to taste. You can add more chillies at this point if you like it a little spicier. Any excess vinaigrette will keep in a tightly covered container in the fridge for a couple of weeks.