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Preserved Lemon Vinaigrette Description Ingredients 1 whole preserved lemon rinsed and seeds removed 1 clove garlic 50 ml (¼ cup) fresh lemon juice 2 teaspoons honey to taste ½ teaspoon Dijon mustard ¼ teaspoon black pepper to taste 200 ml (¾ cup) extra virgin olive oil Instructions Rinse the preserved lemon under fresh water, then add it to a blending container (if using an immersion blender) or small food processor

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Train:Sweep Train (12-inch)

The safe temperature for the center of the stuffing inside a bird is 165 degrees

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