2 tablespoons Dijon Mustard
2 tablespoons honey
1/2 cup washed and chopped cilantro leaves
1 habanero chile, seeded and chopped
1 tablespoon lemon juice
4 egg yolks
1 cup salad oil
1/2 teaspoon salt
1 large yucca root, peeled and thinly sliced
1/2 cup fine sea salt
4 lemons, zested
1 cup buttermilk
1 cup all-purpose flour, for dredging
20 fresh plump oysters
1/2 cup pico de gallo
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