“Knock-Off” Oysters Bingo (serves 4

4 cups baby spinach or baby greens
24 shucked oysters with their liquor or ½ pint if you are buying them already shucked (I would use the smaller standards or selects)
5 shallots peeled and chopped fine
2 tablespoons butter (use the real thing here)
2 tablespoons white wine vinegar
½ tsp sea salt (or to taste)
Freshly ground black pepper
1 baguette cut in slices and toasted till crisp outside, still tender inside (I used a whole grain baguette that was terrific)

Melt butter in medium sauté pan. Add chopped shallots and cook over medium low heat until transparent. Add vinegar, and then add oysters with their liquor. Stir gently until oysters are just cooked (the fringes of the oyster will look like ruffles). Do not overcook(the biggest sin when it comes to any seafood or shellfish). Add salt and pepper to taste.

To Assemble: On a salad plate, place a handful of greens, then place 2-3 toast slices on top of greens. Ladle oyster-shallot mixture with liquid over the bread and greens and serve immediately.