Oysters, Butter Braised on Greens  Serves 4

Heat 1 T butter in 12″ skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top w mesclun. Add 1 T butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2-3 min. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 T. Add oysters and remaining 3 T butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 min. Remove from heat and season. Spoon oysters and sauce over mesclun.

Butter 5T unsalted
Bread 4 1/2″ thick diagonal slices
Fresh Greens 2c mesclun (baby greens)
Shallot 1 finely chopped
Vinegar 3T Sherry
Oysters 1pint, shucked medium