Ingredients:
6 freshly shucked Louisiana oysters
1 egg white, lightly beaten
2 tsp aioli
1 pinch Bella Verdi Farms micro greens
1 sliced brioche, toasted
1/4 cup mixed red, yellow and green grape tomatoes, peeled
1 tsp extra virgin olive oil
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
1/4 cup cornmeal
1/4 cup seasoned flour
1 pinch cayenne
2 pinch celery salt
2 pinch onion powder
2 pinch garlic powder
2 sprigs freshly picked thyme
1 tsp freshly chopped parsley
1/4 cup canola oil
3 slices crispy apple smoked bacon
Salt and pepper to taste

Method:
In a sauté pan heat the canola oil over a medium high flame. Season the oysters with salt and pepper, dip into the egg whites and toss into a mixture of seasoned flour, cornmeal, spices and herbs. Place the oysters into the hot canola oil and allow cooking for about 15 seconds on each side. Season the tomatoes with salt, pepper, vinegar, chives and extra virgin olive oil. Place the tomatoes over a well-toasted brioche crouton and place onto a serving plate. Crumble the bacon over the tomatoes. After cooking the oysters, remove prom the pan and allow them to drain over some absorbent towels for a moment. Place the oysters over the tomatoes and top them with a dollop of aioli, which you in turn cover with a pinch of Bella Verdi Farms micro greens.