Grilled Oysters with Hog Wash

Some of my favorite oyster producers are the folks at Hog Island Oyster Company, who farm oysters on Tomales Bay, north of San Francisco. They have a rustic picnic ground there, where you can buy oysters to eat either raw on the half shell or grilled until they just pop open. It usually only takes a couple of minutes for the steam to build up inside the closed oyster. I love to top these with a vinaigrette I’ve named “Hog Wash,” which goes well on either grilled or raw oysters.