This riff on a classic mignonette has a little fermented-salty bite from the preserved lemon, which is balanced by the bright, clean flavor of the white wine vinegar.
1 tablespoon minced shallot
1 teaspoon minced preserved lemon rind
¼ cup white wine vinegar
1. Combine all ingredients and serve with shucked oysters. (See our guide to shucking oysters here.)