In a blender, combine fresh lemon juice, extra-virgin olive oil, hemp seeds, white miso paste, minced garlic, and granulated sugar. Blend until creamy, adding water as needed.

Fold in chives and freshly cracked black pepper, set aside.

Preheat an indoor grill pan over medium-high heat for about 5 minutes.

Cut the radicchio in half and brush with extra-virgin olive oil, sprinkle with kosher salt.

Grill radicchio halves cut-side down for about 2 minutes until charred, then flip and grill for another 2 minutes.

Transfer grilled radicchio to a platter, arrange soft-boiled eggs cut in half and blood orange segments.

Drizzle creamy miso dressing over the salad and sprinkle toasted walnuts on top.