Entrée of crudités, with vegan mayonnaise

For 8 people
1 lettuce
200 g spinach
1/2 fennel bulb, cut into strips
300 g carrots cut into match
2 clementine (seedless tangerines)
If you wish, you can add other types of leafy greens
vegan mayonnaise

For the entrée of radicchio:
1 head radicchio
5 tablespoons of oil
2 cloves of garlic, chopped
2 spring onions, cut into strips
100 g shelled walnuts and chopped
lemon juice

Prepared on a tray a bed of lettuce and spinach, well washed, drained and cut into pieces; Add the fennel and carrots well cleaned and possibly the other vegetables.
Move over the radicchio salad: thinly sliced radicchio washed into strips; toss in a pan with oil, garlic, spring onions; After 5 minutes add the lemon juice and cook for 5 minutes, until tender but still crisp.
Season with lemon juice and, if desired, with some flakes of vegan mayonnaise.
Garnish the plate with a couple of clementines.

To save time
Swould have a good idea to prepare the salad at the moment, but raw vegetables can be prepared in advance and kept in the fridge for a few hours, as long as they have not been seasoned.