Poached oysters with pomegranate sauce vierge by Ferrandi School of Culinary Arts | Taste of France®

Ingredients

• 35 g Granny Smith apple
• 100 g Muscat grapes
• 1 pomegranate
• 1 tbsp (10 g) goji berries
• 4 tbsp (20 ml) lime juice
• 65 ml pomegranate juice
• 12 ml pumpkin seed oil
• 12 ml olive oil
• 2 g fine salt
• 1 g ground black Sarawak pepper
• 5 oysters (preferably Fine de Claire)
• 10 g spring onion (thinly sliced)
• Coarse sea salt
• Olive oil
• Persinette cress and red-veined sorrel leaves