4 Servings

Ingredients

• 1/4 cup minced shallot (from 1 to 2 shallots)

• 2 teaspoons pink peppercorns, crushed with the side of a knife

• 1/2 cup Champagne vinegar

• 24 oysters, scrubbed, shucked, and left on the half shell

• Ice (small cubes or crushed), for serving

• Lemon wedges, for serving

Instructions

• Stir together shallot, peppercorns, and vinegar in a small bowl.
• Arrange oysters over ice.
• Serve with mignonette and lemon wedges.
• Roast the carrots for 25 minutes or until they begin to caramelize
• Remove from the oven and add the honey and poppy seeds
• Return to the oven and cook for another 5 minutes
• Top with mint leaves

From Martha Stewart @marthastewart48