Oyster-Corn Fritter with Three Vinegar Emulsion

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4 eggs, separated

2 cups polenta

2 cups 2 percent milk

1/2 cup canola oil

2 cups fresh corn

1 bunch sliced scallion greens

2 minced serrano chiles

1 tablespoon brown sugar

1/2 tablespoon salt

1/2 tablespoon black pepper

12 large, shucked oysters (Bluepoints or Portuguese)

1/2 cup all-purpose flour

Canola oil in a fryer at 350 degrees

Salt for seasoning

ARUGULA SALAD WITH THREE VINEGAR EMULSION

1 cup balsamic vinegar

1 cup rice wine vinegar

1/2 cup Chinese vinegar

1 tablespoon minced shallots

1 cup canola oil

2 cups arugula chiffonade

Salt and black pepper to taste