Ingredients
2 tablespoons finely chopped shallots
1 tablespoon plus 1 teaspoon champagne vinegar
2 Meyer lemons, ends trimmed
1 teaspoon honey
3/4 cup pitted Lucques olives, chopped
2 tablespoons chopped fresh parsley
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
In a small bowl, combine shallots, champagne vinegar, and salt; let stand 5 minutes.
On a work surface, stand lemons on cut end. Slice vertically into 1/8-inch-thick slices. Stack slices, and cut lengthwise into 1/8-inch-thick matchsticks. Line up matchsticks, and cut into 1/8-inch cubes.
Add lemon to shallots; stir in honey, olives, parsley, and olive oil. Season with salt and pepper.
