
Barbecued Oysters on Spinach-Red Onion Salad with Blue Cheese Dressing
Makes 4 ServingsInstructions
1 | Shuck oysters and drain liquid. Combine Mansion Barbecue Spice Mix and flour. Dredge oysters in mixture. Shake off excess. |
2 | Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, five at a time, for 1 minute per side until golden. Wipe pan and use fresh oil for each batch. Drain on paper towels. Keep warm. |
3 | On each of four salad plates, arrange five small mounds of Spinach-Red Onion Salad, allowing about 2 tablespoons per mound, around the outside of each plate. Drizzle blue cheese dressing in the center of each plate. Place an oyster on each mound of spinach. Serve immediately. |
Source
Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX