Plump, briny, Atlantic oysters are cleverly offset by tangy green apple and pungent horseradish in the crunchy slaw that tops them here. A small amount of crème fraîche mellows the assertiveness of the topping, and its richness matches that of the oysters.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).