Radicchio–stone fruit salad

Indulge in the vibrant blend of bitter radicchio and sweet stone fruits in this refreshing salad bursting with flavors and textures.

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. Heat your oven to 325°F. Place walnuts on a baking sheet with edges, and bake, stirring occasionally, until they turn golden brown, which takes about 7 to 10 minutes. Allow them to cool down before chopping them into smaller pieces.
2. In a big bowl, mix radicchio, peaches, parsley, half of the scallions, and the walnuts. Pour in some oil and lemon juice, then mix everything together well. Season with salt and pepper.
3. Next, add the cheese and the remaining scallions, parsley, and walnuts to the salad. Gently mix everything together to ensure all ingredients are combined.

Summary:

• Calories: 1564 kcal
• Fat: 130 g
• Protein: 30 g
• Carbs: 90 g
• Potassium: 2376 mg
• Magnesium: 212 mg