Avocado Torey

2 Avocados

Romaine lettuce leaves 1 ts Salt

1/2 ts White pepper

1/2 ts Dried oregano

1 Cl Garlic; minced

1 Fresh thyme; (optional)

2/3 c Olive oil

1 tb Red wine

1 tb Vinegar

Recipe by: "Le Ruth's" Restaurant, New Orleans, LA. Cut the avocados in half and discard the pit. Scoop out the avocado meat with an ice-cream dipper, and shape into little balls. Place them on two plates lined with lettuce leaves. In a small bowl, whisk together the rest of the ingredients, pour over the avocados, and serve.