Place in a small bowl with a teaspoon. Serve with the oysters on a wooden board, spooning a little dressing over the oysters before eating. Shuck the oysters, being extremely careful not to stab ...

Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld. Chop the shallot as finely as you can. Put in a small mixing bowl. Add the vinegars and a little ...