Oysters, crispy bacon, avocado and champagne vinegar

By Amanda Laird

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Oysters, crispy bacon, avocado and champagne vinegar. Photo / Babiche Martens
Oysters, crispy bacon, avocado and champagne vinegar. Photo / Babiche Martens

Serves 4

16 oysters in the half shell
2 rashers bacon
1 small avocado
Chives
Champagne vinegar

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.

- NZ Herald

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