Instructions: To make oysters: Coat oysters with cornmeal. Heat a large saute pan and add the olive oil. Heat over medium-high until hot. Add oysters and fry a couple of minutes on each side, depending on the size of oysters. Dust with salt and pepper to taste. Remove oysters and set aside.

To make sauce: Put pan back on burner, add 1 tablespoon olive oil, then add shallots and capers. Saute until shallots are softened. Add the wine and boil until reduced by half, scraping the browned bits into the sauce. During this process, add mustard and tarragon. Lower heat, add butter and whisk until creamy. Season with salt and pepper.

To make salad: Wash arugula, drain well, mix with the extra-virgin oil and form into a little bundle in center of each serving plate. Place 3 oysters on each plate. Drizzle sauce around rim of plate.

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