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1
For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth.
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2
With the motor running, slowly add the olive oil until emulsified.
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3
Put some arugula in a bowl and lightly dress with some of the dressing.
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4
For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat.
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5
Add the bacon and slowly cook until the fat has rendered and the bacon is crisp.
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6
Transfer to a paper-towel-lined plate using a slotted spoon.
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7
Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer.
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8
Put the flour on a plate and sprinkle with salt and pepper.
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9
Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess.
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10
Fry the oysters until golden brown on both sides and just cooked through.
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11
Transfer to a plate lined with paper towels.
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12
Discard the oil in the pan and wipe with a paper towel.
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13
Return the pan over medium heat.
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14
Whisk together the creme fraiche and eggs and sprinkle with salt and pepper.
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15
Add the butter to the pan and cook until it begins to sizzle.
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16
Add the oysters and eggs and cook, stirring constantly, until soft curds form.
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17
Divide between 2 plates and top with the dressed arugula.
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18
Drizzle with more of the vinaigrette and garnish with crisp bacon.
