Oysters with raspberry vinaigrette

1. With a shucking knife, open the oysters. Empty them of the first water and place them in a dish. Store in the fridge.

2. Peel and finely chop the shallot with a sharp knife. Toss it in a bowl with the raspberry vinegar. Add fresh ground pepper. Marinate for 30 minutes. Rinse, pat dry and crush the raspberries.

3. Pour coarse salt in the four plates. Arrange the oysters on the coarse salt, and make sure it is stable. Garnish with the oysters with raspberry vinegar and the shallot dressing. Add a drop of olive oil in each oyster.

4. Scatter with raspberries. Decorate with dill sprigs. Serve fresh.

Photo credit: Sucré Salé