Radicchio Stone Fruit Salad
Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.
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
Step 1 Preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
Step 2 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.
Step 3 Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.