To go with the crispy oysters, place sliced beets on a bed of frisée and top with balsamic dressing, crumbled blue cheese and toasted walnuts. Finish with wedges of angel food cake and caramel sauce.

Makes 2 servings; can be doubled.

INGREDIENTS

  • 3/4cup mayonnaise
  • 1green onion, minced
  • 2tablespoons dried cranberries, chopped
  • 2tablespoons orange juice
  • 1 1/2teaspoons grated orange peel5tablespoons yellow cornmeal
  • 2tablespoons all purpose flour
  • 28-ounce jars shucked oysters, large oysters halved, drained well
  • 1/4cup vegetable oil

    DIRECTIONS

    Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
    Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
    Serve oysters with sauce.