Description
Stuart Boissonnault is the proprietor of Nantucket Cocktail Catering, which serves fresh-shucked oysters, handmade drinks, and tapas from a portable mahogany bar at summer parties on the island. He says his clients love this recipe — it’s a nice contrast to a classic mignonette.
Ingredients
Units
Scale
- 3/4 cup green apple, cored and diced
- 1/4 cup jalapeño, deseeded and diced
- 2 Tbsps shallot, peeled and diced
- 1 1/4 cup white wine or champagne vinegar
Instructions
- Mix all the ingredients together. Serve chilled with oysters on the half shell.