Recipes
Radicchio Stone Fruit Salad

Radicchio Stone Fruit Salad
By Alison Carroll
Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.
Ingredients
8 servings
- ½ cup walnuts
- 2 small heads of radicchio, leaves separated
- 4 ripe peaches or nectarines, sliced, or 8 apricots, quartered
- ½ cup parsley leaves with tender stems, divided
- 3 scallions, thinly sliced, divided
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- Kosher salt, freshly ground pepper
- ½ cup crumbled sheep’s-milk cheese or chèvre
Recipe
- Preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
- Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
- Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.

Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Alison Carroll
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