Oysters with White Balsamic Peach Mignonette

cuisine American
difficulty Easy
season Summer
serves 4 to 6


1 dozen oysters, freshly shucked 4 tablespoons white balsamic vinegar 1 tablespoon shallot, finely minced 1/4 teaspoon freshly ground black pepper 3 tablespoons rice wine vinegar 1/4 cup peach, skin removed 1/8 Crushed ice Micro mint leaves, tiny edible flowers, garnish


  1. In a small bowl, stir together all ingredients except for the oysters. Let sit for 10 minutes or up to 1 hour before serving.
  2. Just before serving, shuck the oysters with a shucking knife and arrange on a platter. Add a teaspoon of mignonette over oyster and serve immediately.