This recipe adapted from Suzanne Goin's "Sunday Suppers At Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005)
In a small bowl, combine shallots, champagne vinegar, and salt; let stand 5 minutes.
On a work surface, stand lemons on cut end. Slice vertically into 1/8-inch-thick slices. Stack slices, and cut lengthwise into 1/8-inch-thick matchsticks. Line up matchsticks, and cut into 1/8-inch cubes.
Add lemon to shallots; stir in honey, olives, parsley, and olive oil. Season with salt and pepper.