Name: Radicchio–Stone Fruit Salad
Yield: 8 servings
Ingredients: 1/2 cup walnuts; 2 small heads of radicchio, leaves separated; 4 ripe peaches or nectarines, sliced, or 8 apricots, quartered; 1/2 cup parsley leaves with tender stems, divided; 3 scallions, thinly sliced, divided; 1/3 cup olive oil; 1/4 cup fresh lemon juice; Kosher salt, freshly ground pepper; 1/2 cup crumbled sheep’s-milk cheese or chèvre

Photo by Alex Lau

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Recipe notes

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