Firstly, peel off the outer old leaves of the radicchio. Slice it into wedges so the tough core still holds the leaves together. Briefly sauté the radicchio wedges in a pan from each side for 2-3 minutes with a bit of salt. Once roasted, slice the leaves of the stem.

Next, chop up the almonds into rough bits and toast them dry in your pan on medium-high heat.

In a manson jar, combine the apple sauce, apple cidre vinegar, freshly-squeezed blood orange juice, olive oil, and salt & pepper. Shake the dressing until well-combined, then check for seasoning.

Peel the blood oranges and cut it into big cubes. Thinly slice the fennel and cut the celery. Combine the vegetables with the dressing and half of the vegan feta cheese.

Finish the radicchio salad by garnishing it with the remaining vegan feta cheese substitute, toasted almonds, a generous drizzle of pumpkin seed oil, and fresh basil.