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Find another recipe Fresh Oysters with Champagne Vinaigrette By The Culinary Institute of America Sounds like the perfect celebration dish, doesn't it? Ingredients 1/4 cup extra-virgin olive oil 1/4 cup champagne vinegar 1 tablespoon shallots, chopped freshly ground black pepper, to taste 24 oysters, fresh Preparation Cook:20 Min 1 In a small bowl, whisk oil, vinegar, shallots and pepper; refrigerate until serving time. 2 Up to 1 hour before serving, shuck oysters, discarding the top shell and leaving the loosened oyster on the bottom shell. Refrigerate on a bed of crushed ice, covered with plastic wrap. 3 To serve, arrange 6 oysters on each plate and drizzle with the vinaigrette. Nutritional Analysis Number of Servings: 4 servings Per Serving calories 184 protein 5g fat 15g carbohydrate 5g sodium 153mg cholesterol 21mg Find out more about The Culinary Institute of America To find many of the kitchen tools used in the making of this recipe, please visit the CIA's Prochef store Printer-friendly Format Email this Recipe