Oysters with Pink Peppercorn Mignonette

Ingredients:

1/2cupchampagne vinegar

2 tables poonsfinely chopped shallots

2 teaspoons pink peppercorns, coarsely crushed

1 1/2teaspoonsfinely chopped fresh tarragon

32 oysters on the half shell

Preparation:

1. Combine the vinegar, shallots, peppercorns, and tarragon; chill. Spoon sauce over oysters.

Serving size: 4 oysters and about 4 teaspoons sauce

Recipe and photo from CookingLight.com