Place the eggs in a saucepan with boiling water and count 5 minutes of cooking time from the moment it returns to a boil. Immediately plunge them into cold water.
Mix all the ingredients for the sauce.
Peel the grapefruits à vif and cut them into slices. Cut the apples into small pieces. Chop the endive heads.
Cut the cucumber into 3 and then cut each piece into 4 wedges. Roast them on all sides in a hot grill pan. Cut the avocados into 8 and the lemons in half; roast them as well.
Peel the eggs. Distribute the lamb's lettuce, endive heads, grapefruits, avocados, cucumber, apples, and lemons on the plates. Drizzle with a splash of olive oil, add the gray shrimp and 0.5 soft-boiled egg per person. Serve and provide the sauce on the side.
Tips
Soak the chopped chicory stumps for 5 minutes in cold water, then let them drain and dry. This way you avoid discoloring black.