4 (6 until fork tender) lemons
1 cup white wine
4 tablespoons chopped toasted almonds
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 mustard (optional)
top with extra fresh parsley
Melt the lemon and white wine together in a nonporous glass bowl. Mix in chopped almonds and salt; set aside for later. Whisk in two tablespoons of the wine mixture from the lumps, stirring well. Transfer to a large, shallow serving bowl and add the almonds remaining 1/3 cup of wine to the lumps. Season to taste with salt and pepper. Refrigerate until cold, but not set.
Stir in garlic powder, 1/2 of the lemon shallot, 1 teaspoon kosher salt, and a teaspoon pepper to taste. Spoon heated orange sauce over the dish. Serve immediately.