Spicy Fried Oysters on Jalapeno Caesar Salad

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Jalapeno Caesar Dressing:

2 large egg yolks

4 cloves smoked garlic, minced

2 shallots, minced

4 anchovy fillets

2 tablespoons hot mustard

1 tablespoon Worcestershire sauce

2 teaspoons hot pepper sauce

2 teaspoons balsamic vinegar

3/4 cup canola oil

3/4 cup olive oil

4 roasted and chopped red jalapenos

1 tablespoon chopped cilantro

2 tablespoons lime juice

Salt, to taste

Oysters:

16 medium-large fresh oysters

2 cups dried cornbread crumbs

1 serrano chili, seeded and finely chopped

1 clove garlic, finely chopped

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

1/2 cup peanut oil

Salad:

1 large head romaine, outer leaves removed, cleaned, dried, and diced

1/4 cup Cotija or Mexican Farmer's cheese, crumbled

1/4 cup pomegranate seeds

1/4 cup pumpkin seeds (pepitas), toasted and finely ground