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Remove and discard the flesh from the preserved
lemons. Cut the skin into fine slivers, then halve
them so that they are not too long. Whisk the
white-wine vinegar with 1½ tsp of the preserved
lemon juice and the honey. Whisk in the rest of
the ingredients, season, and add the lemon
slivers.
Taste for seasoning and sweet-sour balance.
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