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Radicchio–Stone Fruit Salad

['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']

Preheat oven to 325°F. 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.

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