This Month's Recipe

Drain oysters, pat dry and set aside. Wash and drain spinach. Divide spinach into four equal parts and place on serving dishes. Dice bacon and fry until crispy. Drain bacon on paper towel and let cool. Sprinkle bacon on top of spinach. Chop onion in quarter inch pieces and place on spinach. Quarter eggs and place one on each serving plate. Place serving plates aside (not in refrigerator, remember the bacon should be crispy) while you fry the oysters.

Dip the oysters in a batter made of buttermilk, corn flour, salt and pepper. Fry in vegetable oil at 365°. Drain and place oysters on salad along with honey mustard dressing on the side. Serve immediately.

The salad is best when the oysters are still hot and crispy.

Bon Appetit!