Oysters with Grapefruit and Maraschino Dressing
Ingredients
50mL honey
75mL ruby grapefruit juice
50mL white balsamic vinegar
150mL extra virgin olive oil
100g maraschino cherries
Oysters of your choice - recipe will make 450mL, approximately enough for 32 oysters. EPICURE source their oysters from Tasmania's Barilla Bay and South Australia's Coffin Bay.
Method
Blend all ingredients in a food processor and serve chilled as a dipping sauce with oysters of your choice.
Credits: EPICURE
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