Oysters, crispy bacon, avocado and champagne vinegar
( SERVES 4 )
Photo by Babiche Martens
- Check the oysters for pieces of shell before arranging on plates.
- Finely dice the bacon. Heat a pan and cook the bacon over a hot heat until very crispy. Drain on a paper towel.
- Finely dice the avocado. Top each oyster with bacon and avocado. Add chives snipped with scissors then finish with a drizzle of champagne vinegar.