Fennel mignonette

This recipe’s delightful balance of heat and sweet comes by combining shallot with fennel in this easy to make mignonette.

Fennel mignonette:

-1 cup nice vinegar
-1 small shallot, diced
-1/2 fennel bulb, first peeled so as to make it very thin, then diced
-A couple grinds fresh pepper, to your taste 

Combine all ingredients in a small bowl. Let sit in the refrigerator at least 20 minutes before serving. The mignonette will stay good for a week or so. Enjoy on fresh shucked oysters!

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