2 Rinse the radicchio, spin dry and cut into fine strips.
3 Rinse the lemon balm, shake dry, pluck leaves and cut into fine strips.
4 Bring the broth and sambal oelek to a boil. Add salsify, cover and cook over low heat.
5 In a bowl, mix together the white-wine vinegar, 1 tablespoon water, salt and pepper to taste, the maple syrup and hazelnut oil. Add the radicchio and lemon balm and mix well. Divide salad between 2 plates.
6 Top salad with salsify, sprinkle with hazelnuts and serve.