Place the main ingredient slightly off-center, toward the area between 10 and 2 o’clock.

Use the back of a spoon to draw the sauce across the plate in one motion, leaving a swoosh.

Place three garnish pieces at different points on the plate in an asymmetrical arrangement.

Wipe sauce or oil marks from the outer rim of the plate in one motion with a damp cloth.

Place the fresh herb leaf on top just before carrying the plate to the table.