Spinach and Crispy Oyster Salad with Rosemary-Dijon Dressing

• 1 pint (about 24) shucked oysters
• 2 cups dry bread crumbs
• 4 tablespoons chopped fresh herbs (such as sage, rosemary, and parsley), or 2 tablespoons mixed dried herbs
• 1 cup egg whites (from about 8 large eggs), lightly beaten
• 6 cups spinach, stemmed, washed, and dried
• 4 large or 8 small button mushrooms, sliced
• Olive or vegetable oil, for frying
• Rosemary-Dijon Dressing
• 4 scallions, thinly sliced, as garnish
• 2 tablespoons finely chopped shallots
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 3/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• Salt and pepper
• Hot sauce
• (makes about 1 cup, enough for 4 servings plus a little left over)

1. Rinse and drain the oysters, then dry them thoroughly on paper towels.
2. On a plate or pie tin, combine the bread crumbs and herbs.
3. Dip the oysters in frothy egg whites and then in herbed bread crumbs.
4. Press the oysters in the crumbs to ensure an even coating.
5. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook.
6. Prepare the spinach and divide among four plates.
7. Arrange mushroom slices around the spinach.
8. Heat 1 inch of olive oil in a medium skillet over medium-high heat.
9. Add the oysters and cook until evenly golden brown, about 4 minutes.
10. Divide oysters evenly among the four plates.
11. Drizzle with the dressing and sprinkle with scallions.
12. Serve immediately.
13. Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl.
14. Slowly whisk in the olive oil until the dressing is creamy and emulsified.
15. Stir in the rosemary and season with salt, pepper, and hot sauce.
16. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
17. For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut.
18. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking).
19. To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs.
20. You might also invest in a spatter screen, which is inexpensive and works well.
21. If your mushrooms arent nice enough to use raw, you can saute them.

oysters, bread crumbs, fresh herbs, egg whites, spinach, button mushrooms, olive, rosemary, scallions, shallots, red wine vinegar, mustard, lemon juice, olive oil, rosemary, salt, sauce

Taken from www.epicurious.com/recipes/food/views/spinach-and-crispy-oyster-salad-with-rosemary-dijon-dressing-383454 (may not work)