Radicchio–Stone Fruit Salad

Directions

1. 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. 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. 3.

   Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.