1 cup of chopped shallots (or red onion)
Freshly chopped black pepper
1 tsp of PEI honey
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1 cup of local blueberry vinegar or fruit vinegar
Mix above ingredients together and add a pinch of salt to taste.
This mignonette will stay good for up to two weeks in the refrigerator.
Spoon it on the oysters, slurp it up, and repeat.
For more recipes by Chef Pendergast visit: http://www.peifood.com/
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