![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
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']
![](http://tappecue.net/sessionImages/recipes/radicchio-stone-fruit-salad.jpg)
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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