Trim and rinse the radicchio. Cut it crosswise into thin ribbons and place in a bowl.
Halve or quarter the grapes, depending on their size, dice the pear, and combine with the radicchio.
Sprinkle the hazelnuts, chia seeds and coconut chips over the top, then garnish with the begonia blossoms.
Drizzle with the olive oil and vinegar, adding salt to taste.
A salad rich in vitamins C and E, iron, and antioxidants.