1/2 cup chopped or thinly sliced preserved lemons (seeds removed)
1/4 cup fresh herb of choice (parsley, chervil, mint, dill, oregano, etc)
1/4 cup shallots, chopped (optional)
2 tablespoons olive oil
Freshly ground black pepper
Combine all ingredients. Puree in a blender or leave coarsely chopped.
Use as a dressing on a hearty kale salad or grain bowl; brush on grilled or roasted veggies like asparagus, broccolini or cauliflower; serve as a relish on baked or grilled fish and meats.