Citrus-Pickled Oysters on Toast

• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped red onion
• 4 garlic cloves, minced
• 2 dried chiles de arbol
• 1 bay leaf
• Kosher salt
• Pepper
• 1/2 cup dry sherry
• 1/4 cup Champagne vinegar
• 1 tablespoon honey
• 1/2 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1/2 teaspoon finely grated lemon zest
• 3 1/2 tablespoons fresh lemon juice
• 12 freshly shucked oysters with their liquor
• 1 cup lightly packed frisee, white and light green leaves only
• 1 cup chopped radicchio
• Grilled rustic bread, for serving

1. In a medium saucepan, heat 2 tablespoons of the olive oil.
2. Add the onion, garlic, chiles, bay leaf and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the sherry, vinegar, honey, lime zest and juice, lemon zest and 3 tablespoons of the lemon juice.
4. Bring to a boil.
5. Transfer to a heatproof medium bowl and immediately add the oysters along with their liquor.
6. Let the oysters cool completely at room temperature, then refrigerate until chilled, about 1 hour.
7. In a medium bowl, toss the frisee and radicchio with the remaining 1/2 tablespoon each of olive oil and lemon juice and season with salt and pepper.
8. Serve the oysters with a little of their pickling liquid on grilled bread, topped with the frisee and radicchio.

extravirgin olive oil, red onion, garlic, arbol, bay leaf, kosher salt, pepper, sherry, vinegar, honey, lime zest, lime juice, lemon zest, lemon juice, freshly shucked oysters, green leaves, radicchio, bread

Taken from www.foodandwine.com/recipes/citrus-pickled-oysters-on-toast (may not work)