This mignonette—a vibrant sauce made with vinegar & shallots that's sprinkled on top of oysters—comes to us from Executive Chef/Owner Melissa Araujo of Alma Cafe in the Bywater. It's a recipe to which she has a personal connnection "because it has all the ingredients and tastes of the Honduran coast". It also uses Steen's cane syrup, from Abbeville, Louisiana on the banks of Bayou Vermilion.

Yield: 4-6 servings for an appetizer, 12 for a cocktail party

Ingredients:
12 oysters; shucked, placed on ice in the shell
¼ cup minced shallot
10 oz of Forvm Chardonnay Bittersweet Vinegar
½ cup of grilled pineapple (small diced)
¼ cup of English cucumber (small diced)
¼ cup Steen’s Pure Cane Syrup
Salt and black pepper to taste

Method:

1. Mix the shallot, grilled pineapple, English cucumber, Steen’s Cane Syrup, chardonnay, salt, and pepper in a small bowl.

2. Spoon the mixture over the oysters.