Roughly tear washed radicchio leaves into your favorite salad bowl. Set aside.
Finely chop walnuts. In a small frying pan, sautee walnuts and buckwheat in a glug of olive oil. Once they start to become fragrant, add minced garlic and stir to incorporate. Remove from heat.
Cook the soft-boiled egg. Bring a small saucepan of water to boil. Gently lower in egg and cook for 6 minutes exactly. Remove into a bowl of ice water and peel.
Make the vinaigrette. In a small bowl whisk together lemon juice, olive oil, whole grain mustard and season with salt.
Assemble the salad. Evenly pour vinaigrette onto the radicchio, followed by garlicky walnut mixture and the soft-boiled egg. Enjoy immediately.
