This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Oysters with Spicy Citrus Mignonette
Ingredients:
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
Instructions:
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.