PREPARATION:

Method

1. Heat the olive oil in a 10-inch sauté pan over medium-high heat. Add the fennel, bacon, shallots, garlic, ½ teaspoon of salt and ½ teaspoon of the white pepper and sauté for 5 minutes. Add in 1 cup of the cream and the Pernod and reduce the sauce by half, about 5 minutes. Sprinkle in the frisee and remove the pan from the heat. This is the creamy dressing.
2. Place the remaining cream, Essence and egg yolk in a bowl and whisk to combine. Add the oysters into the mixture and set aside.
3. In a shallow dish, combine the cornmeal with 2 teaspoons salt, 1 teaspoon black pepper, and the cayenne. Dredge each oyster in the cornmeal and set aside. Heat the vegetable oil over medium-high heat in a 12-inch sauté pan. Add the oysters and cook until golden and centers are set, 1 ½ to 2 minutes per side. Drain on paper towels.
4. In a large mixing bowl, add in the spinach, arugula, and creamy dressing, tossing to combine. Garnish with the fried oysters and serve family style.

   Editor's Note: Look for sustainable seafood and organic produce wherever possible.