WaldoStone Farm takes on the classic French oyster dressing. Their recipes were developed at the annual Pemaquid Oyster Festival in Damariscotta where over 10,000 oysters are consumed on the last Sunday of September.
Serve a 1/4 tsp. chilled over an ice-cold, raw oyster. When the oysters run out, mix with olive oil for a tasty salad dressing or marinade.
WHAT YOU GET: A 7 fl oz glass jar of the WaldoStone Champagne Tarragon Farm Mignonette.
