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

Instructions

1. Preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
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.
3. Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.