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Belon Oysters with Champagne-Chervil Mignonette and Beluga Caviar

1/2 cup Champagne vinegar
2 tablespoons minced shallots
1 tablespoon minced chervil
Salt - to taste
Freshly-ground white pepper - to taste
12 Belon or other small salty oysters - on half shell
1 ounce Beluga caviar

In a small bowl, combine all the ingredients except the oysters and caviar and chill for at least 15 minutes for the flavors to marry into the mignonette.

Place the oysters on a decorative plate. Spoon a small amount of Mignonette over each oyster and top with a dollop of caviar.

This recipe yields 12 oysters.

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