150 ml white wine vinegar 150 ml lemon juice 150 ml extra virgin olive oil 2 tablespoons dijon mustard ½ teaspoon harissa paste ½ preserved lemon (pips removed) 1 teaspoon white sugar ¼ teaspoon salt
Place all the ingredients in a jug and emulsify using a hand-held blender, until smooth. Note: We use whole preserved lemon in this recipe, as it adds a great saltiness.
