Mix the red curry paste with some of the mozzarella liquid, marinate the mozzarella in it for 30 minutes.
Marinate 2 of the chicories in oil, salt and vinegar.
Cut the remaining vegetables in very thin slices.
Crush the pecan nuts.
Keep some chicory leaves for garnishing later. Mix all remaining ingredients; keep some for garnishing later.

To serve: Serve the chicory leaves like a sun flower on a round plate. Place the salad in the middle, then add the mozzarella on top. Garnish with the rest of the salad.