Hot oysters in grapefruit vinaigrette

1. Rinse the grapefruit, zest and squeeze. Cut 2 strips of zest into fine sticks. Place the juice and the zest in a pan and set aside.

2. Spread 6 plates with a layer of coarse salt. Open the oysters, remove the water and place on top of the coarse salt. Set aside in the fridge.

3. At the moment of serving, heat the grapefruit juice until it simmers. Remove from heat, add oil, vinegar and make an emulsion. Divide the hot vinaigrette on the oysters and sprinkle the grapefruit zest. Crack some pepper over and serve.

Photo credit : Sucré Salé