Belon Oysters with Champagne with Chervil Mignonette and Beluga Caviar

Ingredients

• 1/2 cup Champagne vinegar
• 2 tablespoons minced shallots
• 1 tablespoon minced chervil
• Salt
• White pepper
• 12 Belon or other small, salty oysters, on the half shell
• 1-ounce Beluga caviar

Directions

In a small bowl, combine all the ingredients except the oysters and caviar and chill for at least 15 minutes for the flavors to marry into the mignonette.

Place the oysters on a decorative plate. Spoon a small amount of Mignonette over each oyster and top with a dollop of caviar.