Chopped Summer Vegetable Salad with California Avocado Mousse - California Avocados

Ingredients

• 2 red bell peppers
• 1 garlic clove, peeled
• 1 sprig rosemary
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. sherry vinegar
• 1 cup summer beans, such as green beans or yellow wax beans
• 4 slices pancetta
• 4 small Belgian endive
• 3/4 cup sweet white corn kernels, raw
• 3/4 cup jicama, medium dice
• 1/2 cup Avocado Mousse (see make-ahead recipe below)
• As needed Salt, to taste
• As needed Black pepper, to taste
• 1/2 cup Creamy Vinaigrette (see make-ahead recipe below)
• 2 Tbsp. chopped fresh basil leaves
• California Avocado Mousse
• 1 ripe Fresh California Avocados
• 1 tsp. lemon juice
• 3 Tbsp. Extra virgin olive oil
• Creamy Vinaigrette
• 3 Tbsp. red wine vinegar
• 2 Tbsp. mayonnaise
• 2 tsp. Dijon mustard
• 3 Tbsp. grape seed oil