This twist on a classic treatment for oysters adds a touch of sweetness that is a great foil to briny oysters such as Kumamotos or Malpeques. This is also good splashed on gravlax. To use as a base for a vinaigrette, just add oil. INGREDIENTS: 1 cup blackberry vinegar2 tablespoon minced shallot1 1/2 teaspoons freshly...Read More