Oysters with Grapefruit and Maraschino Dressing

Ingredients

50mL honey
75mL ruby grapefruit juice
50mL white balsamic vinegar
150mL extra virgin olive oil
100 g maraschino cherries
Oysters of your choice - recipe will make 450mL, approximately enough for 32 oysters.

EPICURE source their oysters from Tasmania's Barilla Bay and South Australia's Coffin Bay.

Method

Blend all ingredients in a food processor and serve chilled as a dipping sauce with oysters of your choice.

Credits: EPICURE