Meyer LemonGreen Olive Salsa

Directions

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