1. For the Vinaigrette Sauce
   Juice the lemons and salt and dissolve.
2. Add pepper, olive oil and thyme
3. Do not make this in advanced- squeeze the lemons at the last minute.
   
   For the Veal
4. Oil down the entire veal tenderloin and add salt and fresh ground white pepper.
5. Cook over medium grill heat, turning every 60 seconds so as to cook evenly.
6. Continues cooking 4-5 minutes to a nice medium rare.
7. Place the veal in the refrigerator to chill completely. Once chilled, slice as thin as possible and keep cool.
   
   For the Mousse
8. Discard the skin and pit the avocado.
9. Place the avocado pieces in a bowl and lightly mash them with a heavy grade whisk.
10. Add the shallots, garlic, lime juice, salt and pepper and roasted peanuts.
11. Keep; lightly chunky, and wrap in a pastry bag and chill.

Serving Suggestions:
Squeeze a dollop of avocado mousse on a platter to hold an endive leaf. Fill the endive with more mousse and add tomato slices, grapefruit and veal slices. You can garnish this dish with chive sprigs, edible flowers, etc. Spoon some of the vinaigrette over the salad and enjoy.

To read more about Chef Bob Waggoner, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.