Wash the radicchio first in lukewarm, then in cold water so that it loses bitterness. Mix the vegetable stock with vinegar and honey to make a marinade. Season with sea salt and pepper. Marinate the pine nuts with a small part of the marinade. Cut the feta cheese into cubes. Dice the toast as well and toast to crispy croutons. Drain the well-drained radicchio through the remaining marinade and arrange on plates. Place the feta cheese on top and sprinkle with pine nuts and croutons.
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