Escarole And Sunchoke Salad With Preserved Lemon And Smoked Almonds

Name: Escarole And Sunchoke Salad With Preserved Lemon And Smoked Almonds
Ingredients: 1 cup raw almonds (skin on); 2 tablespoons small hardwood (very fine) hickory chips; 6 cups (about 1 bunch) escarole (pale crunchy hearts only); 2 medium sunchokes (or 1 very large, about 5 ounces total), scrubbed but not peeled; 2 preserved lemons; 1 cup extra virgin olive oil; 1 tablespoon good-quality honey, or to taste; 1/3 cup white wine vinegar; Sea salt; Freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano; 1 cup kosher salt; 1/2 teaspoon coriander seeds; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon thyme; 1/2 teaspoon crushed bay leaf; 6 to 8 lemons; 2 tablespoons white wine vinegar