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 information
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
Need to make a substitution?
Preparation
Step 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.
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.