Ingredients

4 Tbsp DEVIL'S ORCHARD Mennonite Maple vinegar

1 shallot, minced very finely

1/4 tsp mixed pepper, freshly ground

1 dozen fresh Canadian oysters, shucked

Method

1. Simply combine the vinegar, minced shallot and black pepper.

2. Let mignonette rest for 1 to 2 hours in the fridge. Can be made a day ahead.

Serve Maple Mignonette with oysters on crushed ice.