If you have leftover mignonette, whisk it together with some olive oil for a tasty vinaigrette.
Preserved Lemon Mignonette
This riff on a classic mignonette has a little fermented-salty bite from the preserved lemon, which is balanced out 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
Combine all ingredients and serve with shucked oysters. (See our guide to shucking oysters here.)