Executive Chef Ron Boyd , Domaine Chandon
Hog Island Oysters w/Brown Butter Pomegranate Vinaigrette

Ingredients:

5 Oysters shucked in the half shell
1/2 cucumber julienned
2 Tbsp. Butter
2 Tbsp. Pomegranate Seeds
2 Tbsp. fresh chopped Parsley
2 tsp. Soy sauce
2 tsp. Lemon Juice
1 tsp. fresh Garlic

Place several julienned cucumber pieces in each oyster shell, then place the shucked oyster on top.

Julienne is a term meaning to cut into thin matchstick size strips. In a small saute pan, slowly cook the butter till it turns a golden brown; then cool for several minutes.

Next, add finely minced garlic, pomegranate seeds to the saute pan, then allow pan to cool to room temperature. Next, whisk the rest of the ingredients into the pan and season with salt and pepper.

Spoon sauce on top of each oyster while including several pomegranate seeds for each oyster.