Floating Olive Branch
Oysters with Spicy Citrus Mignonette



1/4 cup Vinoso Wine Vinegar

1/4 cup Pink Grapefruit Infused White Balsamic Vinegar

1/4 tsp. Spicy Citrus Seasoning

1/4 cup red shallots, peeled and minced

1 dozen raw oysters, shucked

Parsley and lemon peel for garnish


Mignonette: Place Vinoso, Grapefruit Balsamic, Spicy Citrus Seasoning, and minced shallots in a medium bowl, and stir to combine. Cover and refrigerate for a minimum of 4 hours or overnight.

Place oysters on a serving platter and top each with the mignonette, serving the remaining mignonette on the side. Garnish with parsley and lemon peel.