Get ready for Easter lunch with this easy peach mignonette recipe that pairs perfectly with Dibba Bay oysters.
Prep time: 10 minutes, plus chilling time
2 tbsp white vinegar
2 tbsp unseasoned rice vinegar
½ tsp sugar
½ tsp salt
1 peach, destoned and finely diced
½ banana shallot, peeled and finely diced
1 small cucumber, finely diced
1 stalk celery, finely diced
Half a dozen Dibba Bay oysters
Micro cress, to serve
1 In a small bowl, whisk together both kinds of vinegar, sugar, and salt.
2 Stir through the diced peach, shallot, cucumber, and celery. Cover with clingfilm and place into the fridge for 30 minutes.
3 Prepare a bowl of crushed ice. Shuck the oysters and nestle into the crushed ice.
4 Spoon the peach mignonette onto each and serve topped with micro cress.