Meyer LemonGreen Olive Salsa

• 2 tablespoons finely diced shallot
• 1 tablespoon plus 1 teaspoon champagne vinegar
• 2 Meyer lemons
• 1 teaspoon honey
• 3/4 cup pitted Lucques olives, chopped
• 2 tablespoons sliced flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
2. Slice the stem and blossom ends from the Meyer lemons.
3. Stand the lemons on one end, and cut them vertically into 1/8-inch slices.
4. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks.
5. Line up the matchsticks, and cut them into 1/8-inch cubes.
6. Add the diced lemon to the shallot.
7. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil.
8. Taste for balance and seasoning.

shallot, champagne vinegar, lemons, honey, lucques olives, parsley, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/meyer-lemon-green-olive-salsa-391033 (may not work)