16 oysters in the half shell
2 rashers bacon
1 small avocado
1. Check the oysters for pieces of shell before arranging on plates.
2. Finely dice the bacon. Heat a pan and cook the bacon over a hot heat until very crispy. Drain on a paper towel.
3. Finely dice the avocado. Top each oyster with bacon and avocado. Add chives snipped with scissors then finish with a drizzle of champagne vinegar.