Winter Pasta Salad

Method

1. Separate the curly endive heads from the stems, then cut the stems into 3-4 cm irregular sections.
2. Separate the arugula leaves from the stems (reserve stems for another use, such as pesto).
3. Cut the red chicory into a chiffonade, discarding the white core.
4. Separate the red mizuna leaves from the stems. If unavailable, substitute with tardivo chicory or red basil.
5. Cut the carrots into lozenge shapes (similar to penne pasta): make an incision in quarters, remove the core, and slice diagonally.
6. Prepare the sauce: combine umeboshi plum (actually an apricot), toasted sesame oil, agave syrup, lemon juice, fresh chili (or chili oil), and a splash of water. Mix well.
7. Heat a pan with a drizzle of oil. Add the endive pieces and sauté until slightly wilted. Add a pinch of salt and some raisins. Sauté quickly and set aside.
8. In the same pan, add a drizzle of oil and the carrot lozenges. Sauté rapidly, keeping them crisp. Add a pinch of salt, mix, and set aside.
9. Cook the red lentil penne pasta in boiling salted water for 6-7 minutes. Drain and toss with a drizzle of oil.
10. Plate the salad in layers: place the endive pieces in the center of a plate using a ring mold.
11. Add a layer of the cooked pasta on top of the endive.
12. Arrange the sautéed carrots along with the endive and raisins, trying not to overlap too much.
13. Create a crown with the red chicory chiffonade around the pasta.
14. Add a few arugula leaves, toasted almond flakes, and red mizuna.
15. Drizzle the umeboshi sauce over the salad.
16. Garnish with chervil and a violet petal. Serve immediately.