24 shucked oysters (about 1 cup, or 8 ounces)
3/4 cup buttermilk
6 strips bacon
About 6 tablespoons olive oil, divided
1/4 cup finely chopped red onion
1/4 cup red wine vinegar
1 tablespoon water
Scant 1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup white or yellow cornmeal
5 cups mixed greens or mesculum
1/4 cup chopped sweet red pepper

Preparation
Stir oysters together with the buttermilk; set aside.
Fry bacon until crisp in a 12-inch skillet, preferably nonstick. Pour off fat and reserve.
Blot bacon on paper towels.
Add 3 tablespoons olive oil and the onion to skillet.
Cook, stirring, about 30 seconds until onion begins to soften. Remove from the heat.
Stir in vinegar, water, sugar, salt and pepper just until sugar dissolves.
Pour off and reserve vinaigrette. Wipe out skillet.

Cooking
Drain buttermilk from oysters. In a large, shallow plate, toss oysters with cornmeal until coated.
Add reserved bacon fat and enough additional olive oil to film the skillet.
Heat until very hot but not smoking.
Add oysters and fry on one side about 1« minutes.
Turn over and cook just until nicely browned, about 1 to 2 minutes longer, depending on their size; be careful not to overcook.
Add salt and pepper to taste. Immediately transfer oysters to paper towels.

Presentation
Toss greens with generous half of vinaigrette.
Arrange greens on plates.
Arrange oysters in a circle on greens.
Crumble bacon, and sprinkle over plates, along with diced red pepper.
Spoon as much remaining vinaigrette as desired over plates.
Serve immediately.