<http://schema.org/recipeInstructions>
" In a medium bowl, combine buttermilk, yogurt, chives, and mayonnaise. Add lemon zest and juice, a scant 1/2 teaspoon fine sea salt, and a generous pinch of pepper and whisk to combine. Set dressing aside. In a second medium bowl, combine cornmeal, thyme, cayenne pepper, 1/4 teaspoon fine sea salt, and a generous pinch of black pepper. Using a dry whisk, mix to combine. In a large, wide bowl, combine fris\u00E9e, fennel, and a generous pinch of black pepper and toss to mix. Set aside. Drop oysters, a few at a time, into cornmeal mixture and toss to coat well; transfer to a plate. In a large skillet, heat oil (about 1/4 inch deep) over medium heat until oil is shimmering and fragrant. In 2 batches, fry oysters until lightly golden and crisp on both sides, about 10 minutes, turning once halfway through. Using a slotted spoon, transfer oysters to a paper-towel-lined plate to drain. Divide greens among 4 plates, arranging in high mounds. Add fried oysters. Drizzle 3 tablespoons dressing over each salad (serve remaining dressing at table). Crush pinches of flaky coarse sea salt over top."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4129/frisee-fried-oysters-recipe-clv0612/>