Drain the salsify and halve if necessary.
Wash the radicchio, shake dry and cut into strips.
Wash the lemon balm, shake dry and finely chop the leaves.
Boil the vegetable stock and sambal oelek 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 radicchio and lemon balm, and arrange on 2 plates.
Add the salsify to the radicchio salad and garnish with hazelnuts.