Chicken-Fried Oysters

For Vinaigrette: Combine balsamic vinegar, shallot, honey and mustard, Slowly whisk in the olive oil until the mixture is well blended. Season with salt and pepper and set aside.

For Oysters: Shuck oysters. Drain well and pat dry. Preheat oil for frying to 375 degrees F.

In a bowl, beat the egg and mix in the buttermilk. In another bowl, mix together the flour, pepper, salt, paprika, cayenne, celery seed and cumin seed. Place the oysters in the egg wash, drain slightly, and dredge in seasoned flour.

Fry 6-8 oysters at a time, for approximately 1 1/2 minutes, or until crisp and lightly browned. Drain on paper towels as they are removed from the oil. You may keep them warm 3-5 minutes in a 350 degrees F oven while assembling plates.

For Cabbage: In a nonstick pan, heat the cabbage over a medium flame, until it starts to wilt slightly. Add just enough vinaigrette to coat well and remove from the heat. (You'll have plenty of vinaigrette left over; refrigerate for future use.)

To Assemble: Spoon cabbage into small piles on serving plates, top each with 4 hot oysters, then a dollop of aioli and a sprinkling of bacon bits and chives.