Combine shallots, red onion, honey, champagne, salt, pepper, and vinegar and place in a shallow dish. Freeze. Using a fork, scrape frozen mixture after 2 hours. You want a sorbet consistency.
Place oysters on a serving tray. Place about 1/2 teaspoon of granita on each oyster. Garnish with fresh basil/thyme and a dab or 2 of Horseradish Sauce.
