Drain the salsify and halve if necessary.
Wash the chicory, shake dry and cut into strips.
Wash the lemon balm, shake dry and finely chop the leaves.
Boil the vegetable stock and sambal in a pan. Add the salsify, cover and warm through over a low heat.
Mixtogether the vinegar, 1 tbsp water, salt, pepper, maple syrup and hazelnut oil. Toss with the chicory and lemon balm, and arrange on 2 plates.
Add the salsify to the chicory salad and garnish with hazelnuts.