Rinse the preserved lemon under fresh water, then add it to a blending container (if using an immersion blender) or small food processor. Add the garlic, lemon juice, honey, mustard, and pepper.
Blend until smooth, then add the olive oil in a slow stream while blending. Mix until the oil is fully incorporated and the vinaigrette is smooth and thickened.
200 ml extra virgin olive oil
Taste and adjust as needed. Serve at room temperature. The dressing will keep well in the refrigerator for up to two weeks but will solidify when chilled. This makes just over 250 ml (1 cup).