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Preparation

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• Cut the shallots very finely with a knife. Another alternative is to put them in a mini food processor and mash them.

• Add the red wine vinegar and mix well. If you want you can add a pinch of salt.

• Store refrigerated until ready to serve the oysters or follow the directions below to make a granita mignonette topping.

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How to make a shallot slush vinaigrette or slush mignonette:

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• To make a mignonette granita, follow the instructions above, but it is recommended to use the mini-food processor (instead of chopping the shallots with a knife).

• Then simply put the dressing in a container that can be frozen and put it in the freezer, let it sit for about 30 minutes, then stir it with a fork and freeze it again.

• Repeat the process every 30-45 minutes until you get a mixture that looks like a cross between crushed ice and fresh snow.

• Another way to do this is to let it freeze completely, take it out about 10 minutes before serving, and then start scraping it with a fork.

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Notes

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Some add lightly ground pink pepper seeds to the dressing when mixing the shallots with the vinegar.

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