KEY POINTS:
Serves 4
1 tbsp red wine vinegar
2 tsp extra-virgin olive oil
1 shallot, peeled and finely diced
1 tsp chives, finely diced
16 oysters in the half shell, at room temperature
Freshly ground black pepper
In a small bowl, combine the vinegar, oil, shallot and chives.
Arrange the oysters on a platter, removing any small pieces of shell.
Drizzle over the sauce, then add some freshly ground black pepper before serving.