¼ cup lemon-infused olive oil
¼ cup white wine vinegar
1 garlic clove, finely chopped
1 tsp sugar
½ Lebanese cucumber, halved, seeded and grated
1 celery stick, grated
5 radishes, trimmed, rinsed and grated
1 punnet micro herbs or mustard sprouts
Whisk together oil, vinegar, garlic and sugar in a bowl. Season with salt. Combine cucumber, celery and radish.
Arrange oysters on a plate. Spoon a little dressing over each oyster. Top with salad and decorate with micro herbs to serve.
Tip: Create a bed of rock or sea salt on a serving platter to stabilise oysters while they are being dressed.