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From time to time Bella Luna guests who are avid home cooks request a recipe for a dish or sauce that they've especially enjoyed at the restaurant. The recipes appearing below were chosen by Chef Horst Pfeifer for their adaptability to home kitchens.

Pecan-breaded Oyster Salad
With Applewood Smoked Bacon Dressng
Serves 6

Breading

1 cup pecans
1 cup bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. mustard powder
Blend together in food processor.
1 cup egg wash
1 cup flour
36 large oysters

Drain oysters in a strainer. Dust with flour, dip in egg wash, then roll in pecan/bread crumb mixture. Fry in hot oil (350 degrees) until done -- 60 to 90 seconds depending on size of oysters.

Bella Luna's Applewood Smoked Bacon Dressing

1 lb Applewood Smoked Bacon, diced
2 lg. Yellow Onions, finely diced
½ lb. Brown Sugar
2 cups Rice Wine Vinegar
½ cup Dijon Mustard
½ cup Creole Mustard
pinch of dried Thyme
½ cup White Wine
Sauté bacon in dry hot pan, until crisp. Add onions, continue to sauté until translucent. Add Thyme. Meanwhile, whisk together Brown Sugar, Vinegar and Mustards. Add this mixture to bacon and onions. Bring all to a low rolling boil. (If mixture is too thin, add following:
¼ cup corn starch mixed with ¼ cup warm water to dissolve.)
Finally, add ½ cup White Wine
(The dressing may be refrigerated.) Spoon dressing onto 16 - 20 oz. cleaned spinach, toss.
Put fried oysters on top of greens, garnishing with wasabi aioli.

Wasabi Aioli

1 cup mayonnaise
wasabi paste
sherry vinegar
Combine ingredients, using paste and sherry to taste. Place mixture in a squeezable bottle to streak on oysters.