Oyster vinaigrette sauce

Apple-lime vinaigrette:

Remove the core of half an apple and cut the flesh into small cubes. Chop the shallots as finely as possible and mix half of the shallots with the apple. Add the white balsamic vinegar and a dash of olive oil. Season to taste with pepper and a pinch of lime juice.

Classic vinaigrette:

Mix the rest of the shallots with the red balsamic vinegar and a dash of olive oil. Season to taste with pepper and a pinch of lemon juice.

Asian vinaigrette:

Remove the green stalk attachment from the red pepper, cut in half lengthwise and remove the seeds. Cut the flesh as finely as possible. Cut the spring onion into thin rings. Mix the red pepper with the spring onion, soy sauce and a dash of olive oil.