Try this amazing recipe thanks to the Greater Williamsburg Harvest Festival and Williamsburg Winery!

Serving size 6 oysters:

First, place the oysters under the broiler or really hot oven for about 1 minute until they barely open up. Remove, and set aside. Be careful not to spill the liquid out of the shell. You don't want to dry them out.

Crisp 6 pieces of whatever thinly sliced cured meat you will be using.

Then, in a small saute pan over medium heat, add 1 tablespoon of butter.

Once the butter is hot, add 1 teaspoon of minced shallot and cook for about 30 seconds until just before it begins to brown. Then add 1 teaspoon of minced garlic. Cook for a few more seconds.

Then add 3/4 cup of chopped arugula and cook about 30 seconds. Add 3/4 oz of Absinthe or Pernod. Cook about 15 seconds more.

Place mixture into a bowl.

Shave of some slices of the cheese with a paring knife or vegetable peeler.

Now, pop the tops off the cooled oysters and using an oyster knife or paring knife, sever the abductor muscle that anchors the oyster to the bottom of the shell.

Remove any bits of shell that may have fallen in with the oyster. Those are not too fun to eat.

Now for the assembly. On each oyster, place a piece of the crispy cured meat, add about 2 teaspoons of the arugula mixture, and top with the cheese. Return the oysters to the broiler until cheese is browned. Let cool slightly and serve.