Spring is finally here! Spruce up your oysters with some fresh spring onions. Great for a rainy day during April showers or enjoyed with a light beer outdoors with May flowers. These sharp flavors will be a nice contrast on a briny oyster.
Yields for 2 dozen oysters
- 1 bunch spring onions with small bulbs
- ¾ cup tarragon vinegar
- ¼ cup water
- ½ tsp honey
- 1 tbsp crushed pink peppercorns
Shave the spring onion bulbs on a mandolin into paper-thin rounds. Combine with all other ingredients and mix well. Let it sit for at least an hour before serving, so the flavors can meld. Pairs best with a briny and/or meaty East Coast oyster like a Standish Shore, Pemaquid, or Summerside.