One day, I sampled an oyster leaf with Graeme Ritchie, my sous chef and right-hand man. Struck by its amazing oyster flavor, we decided to pair it with salsify (a.k.a. “oyster plant”) to  re-create the experience of eating its aquatic namesake. When you bite into this mock oyster, it releases a rich, creamy flavor that is perfectly balanced by malt vinegar powder. It takes the taste and texture of a classic — raw oysters with mignonette — and transforms it into something new.