Fresh Oysters with Shallots, Tomato and Strawberry Balsamic
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Ingredients
½ dozen Oysters
100gr chopped shallots
150gr chopped tomato (deseeded)
50ml The Food Philosopher Small Batch EVOO
3gr sea salt
3gr lemon pepper
50ml The Food Philosopher Strawberry Balsamic vinegar
Method
Combine chopped shallots, chopped de-seeded tomatoes, The Food Philosopher EVOO, sea salt and lemon pepper in a large mixing bowl. Serve oysters on a plate, topped with a spoonful of this mixture. Finally, drizzle with strawberry balsamic vinegar.
