Brighten up your mignonette.
Bring some color to your raw bar experience with a crisp summer take on a red onion mignonette. We mixed a little sweet, a little salty, and a whole lot of zest for this beautiful dish.
Ingredients:
2 cups blueberry juice
1/4 cup red wine vinegar
2 tablespoons shallots, finely chopped
1 tablespoon coarse black pepper
1 teaspoon sugar
1 cup fresh blueberries
Fresh cilantro (or other herb of your choice)
10-12 slices of prosciutto
Preparation
In a medium pan over medium-high heat, reduce blueberry juice by half; let cool.
In large mixing bowl combine juice with vinegar, shallots, black pepper and sugar and stir.
Add blueberries and toss. Refrigerate for at least one hour.
Heat oven to 300 degrees F
Line a baking sheet with prosciutto in one single layer.
Bake for 20 minutes. Let cool.
Crumble into smaller pieces and set aside.
Shuck the oysters. Spoon 1 teaspoon of blueberry mignonette over each oyster and top with a sprinkle prosciutto crumbs
Garnish with a cilantro leaf. Serve immediately
