Fresh Oysters with Mignonette Dressing

Nothing is more luxurious than oysters. Try them with this Mignonette dressing and a glass of Sauvignon Blanc for a truly elevated dining experience. 

Ingredients

Serves 2

1/2 red eschalot, very finely diced
3oz red wine vinegar
Crushed ice
12 freshly shucked oysters
Snow pea tendrils (optional), to serve

Method

Combine eschalot and 1 tsp salt flakes in a bowl and set aside for 10 minutes to pickle. Add vinegar and stir to combine. 

Cover a large platter with crushed ice. Top with oysters and snow pea tendrils, if using. Serve immediately with mignonette.