4 Quail eggs, hard-boiled, peeled, and cut in half

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As needed hot sauce

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1/2 tsp. Dijon mustard

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12 oz. large shrimp

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1/4 cup aioli (see recipe below)

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1 lemon, for zest

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2 Tbsp. fines herbes (mixture of finely cut parsley, chervil, tarragon, and chives)

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2 ripe, Fresh California Avocados, seeded, peeled and thinly sliced

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1/4 cup Louis Dressing (see recipe below)

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1/4 cup Lemon Citronette (see recipe below)

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1 cup baby lettuces

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2 each radish, julienned

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2 carrots, peeled into thin strips

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As needed Salt and black pepper

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2 garlic cloves, slightly smashed

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4 egg yolks

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2 Tbsp. Dijon mustard

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1 cup olive oil

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1 cup grapeseed oil

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1 Tbsp. lemon juice

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As needed Salt and black pepper, to taste

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1 cup aioli

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1/2 cup tomato puree

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4 tsp. cornichons, finely chopped

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4 tsp. capers, finely chopped

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As needed Salt and black pepper

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2 Tbsp. lemon juice

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2 Tbsp. Extra virgin olive oil

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.