2 tablespoons of the lemon rind of a preserved lemon
4 tablespoons aged white balsamic vinegar
6 tablespoons extra virgin olive oil
1 1/2 tablespoons dijon mustard
Juice from a small lemon
First, make your dressing. In a small bowl, whisk together the preserved lemon, white balsamic, extra virgin olive oil, dijon mustard, and the lemon juice. Season with sea salt and pepper to taste. If you need to thin it out at all, add more olive oil or a little more lemon juice.
In a large bowl, place your little gems, shredded chicken, scallions, olives, pepperoncini, toasted almonds, and feta. Season with a sprinkle of sea salt and black pepper.
Start drizzling the dressing over the salad, tossing to coat. Keep adding dressing until it is to your liking and serve.