For the aioli: Add the vinegar and egg yolks to a food processor and process until smooth. Drizzle in the oil while running the processor. Mix in the wasabi powder and salt.
For the pear and endive salad: Slice the Asian pear thinly on a mandolin and cut the slices into julienne. Separate and stack the endive leaves and cut into julienne. Cut the chives into lengths to match the pear and endive pieces. Mix the endive, pear and chives in a small bowl and toss with the lemon juice.
For the fried oysters: Shuck the oysters, keeping one-half of each shell for plating. Dredge each oyster in the flour, shaking off the excess. Dip in the egg wash and then coat in the panko.
Fill a straight-sided saute pan with 1 inch of canola oil and heat over medium-high heat until rippling. Fry the oysters until golden brown, 2 minutes.
To plate: place each oyster shell on a bed of rock salt. Add a dollop of aioli to each shell and a little of the pear and endive salad. Top with a fried oyster, another dot of aioli and some salad.
Copyright 2015 Television Food Network, G.P. All rights reserved.