Yes, we love a classic shallot-heavy mignonette, but why not swap out our favorite allium for the equally crispy cucumber along with a handful of earthy herbs that remind us of wintertime? This verdant mignonette takes cues from green goddess salad dressing and makes and herby topping for our briney bivalves. 

Green Goddess Mignonette:

½ Persian cucumber, finely chopped

2 teaspoon tarragon, finely chopped

1 teaspoon dill finely chopped

1 teaspoon parsley, finely chopped

1 teaspoon chives, finely chopped

½ cup champagne vinegar

2 teaspoons freshly cracked black pepper

12-24 oysters, freshly shucked 

1 lemon, cut into wedges

 

Simply toss your fresh herbs in champagne vinegar until evenly incorporated and whisk in your black pepper.  Finish your mignonette with a short glug (two tablespoons) of sparkling wine and serve your oysters alongside a ramekin of the mignonette or pre-dress your oysters for your guests.  Set with fresh lemon wedges.