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1
To make bacon chips: Preheat oven to 350 degrees.
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2
Cut bacon strips into 4 to 5 diamonds each (10 to 12 total); place on a sheet pan, then place another sheet pan directly on top.
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3
Bake until brown and crisp, about 10 minutes.
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4
Place pieces on a paper towel; pat with another paper towel to dry.
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5
To make the spinach and watercress garnish: Heat 1/4 pound of butter in a saucepan or deep skillet over medium-high heat until browning and foamy.
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6
Add the spinach, watercress and garlic; season well with salt and pepper.
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7
Cook just until greens are wilted, about 4 minutes.
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8
Let cool, then drain off butter, remove garlic, finely chop and return to pot.
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9
To make the beurre fondue: Cut remaining butter into 1-inch cubes.
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10
Heat 2 tablespoons water in a small saucepan until simmering; reduce heat and whisk in butter pieces, one by one, whisking constantly until mixture is smooth and thickened.
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11
Turn off the heat, add the lemon slices and steep for about 5 minutes.
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12
Season with salt to taste.
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13
To assemble: Heat beurre fondue to simmering.
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14
Warm the spinach mixture and place in 3 neat piles on 4 plates or 5 neat piles on 2 plates.
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15
Poach oysters in simmering beurre fondue just until they are warm and the edges begin to curl slightly, about 10 seconds.
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16
Place an oyster on each pile of greens.
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17
Pour a bit of beurre fondue over each oyster.
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18
Top each with a bacon chip.
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19
Finely grate licorice root on top and serve.
