Japanese Mustard Spinach 'Red Komatsuna'
Red veined sorrel
Make some homemade aioli and mix in some grated truffle.
Leave in the fridge for at least 3 hours to let the truffle perfume the aioli.
Cut the thin sliced black bread in long rectangles and toast them. So that the bread is not too thick, toast it on both sides, then place a bread knife against the edge and cut through. This leaves you with toast that is toasted on one side and not on the other, then just toast the other side of the bread. The toast needs to be very thin and crispy, the thinner it is, the crispier it will be and the lighter in the mouth.
Spread a good amount of the truffle aioli onto the toasted bread. Thinly slice the black raddish and place it on the aioli. Cut the raw scallops into thin slices and place on the toast. Then add slices of truffle and decorate with the red mustard leaves, endives and sorrel.