Wash the herbs and the salad.
Make a rectangle from the black truffle, about 20 x 6 x 3 mm in size.
On a long plate, arrange the tomato heart atop a red basil leaf on a plastic spoon, the lamb’s lettuce and the ficoidea glacialis, with the garlic sprouts and the marjoram, the chive stalk, the lettuce leaf covered with almonds, the thyme, the mustard, the purple cherry blossoms, the endive topped with pinenuts, the Treviso radicchio with the daikon sprouts, the mini bok choy and the mustard sprouts.
Finish with a spoonful of caviar and a rectangle of black truffle.
Spray with brine and create four drops to the left with the two different olive oils, the vinegar and the sesame oil.
Serve at 17 °C with chopsticks and an icy cold fork.