Szechuan Alligator in a Crispy Noodle Nest with Lemon Ginger Dressing and Shiitakes

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Lemon Ginger Dressing:

2 ounces rice wine vinegar

2 1/2 ounces lemon juice

1/2 tablespoon dry mustard

2 teaspoons grated gingerroot

1 teaspoon white pepper

1 teaspoon salt

1 ounce soy sauce

1 lemon, zested

1 tablespoon tahini paste

1 cup sesame oil

1 1/2 cups peanut oil

Szechuan alligator:

8 ounces alligator tenderloin (about 4 small tenderloins)

2 tablespoons Szechuan peppercorns, lightly toasted, crushed, and sifted through a strainer (discard the tough stems and seeds)

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 teaspoon lemon zest

Breading:

1/2 cup flour

1/2 cup cornstarch

2 cups Japanese bread crumbs

1/2 cup sesame seeds

1/2 teaspoon salt

Pinch cayenne pepper

1/4 teaspoon dry mustard

6 egg whites, beaten until frothy

Vegetables:

2 heads baby bok choy, fine julienne

1/2 head green cabbage, finely shredded

1 large peeled carrot, fine julienne

1 bunch green onion, fine julienne

1 tablespoon cilantro, chopped

1 teaspoon mint, chopped

1 cup snow peas, fine julienne

1 cup sliced, Sauteed shiitakes

2 tablespoons toasted sesame seeds

Crispy Noodle Nest:

1 pound fresh angel hair pasta, uncooked

2 quarts oil, for deep-frying

Garnishes:

18 red endive spears

18 Nasturtium blossoms