Oysters with Rose Mignonette

from the Lula Cafe Cookbook

1/4 preserved lemon or mandarin, pith removed, minced incredibly small

1+1/4 oz (30g) shallots, very finely minced

1+1/2 tsp honey vinegar

1 tbsp red wine vinegar

1/2 tsp dried rose petals, ground

salt and freshly ground pepper

Combine all the ingredients together in a nonreactive bowl

Oysters, washed (however many you want), and snipped chives to garnish 

To Serve

Shuck the oysters and serve dotted with the mignonette and garnished with chive. 

To prevent all their precious liquor spilling out, it's helpful to set the oysters on a bed of dried beans (or ice).