Radicchio Stone Fruit Salad
Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.
Ingredients
8 servings
½ cup walnuts
2 small heads of radicchio, leaves separated
4 ripe peaches or nectarines, sliced, or 8 apricots, quartered
½ cup parsley leaves with tender stems, divided
3 scallions, thinly sliced, divided
⅓ cup olive oil
¼ cup fresh lemon juice
Kosher salt, freshly ground pepper
½ cup crumbled sheep’s-milk cheese or chèvre
Recipe
Step 1 Preheat oven to 325°. 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.
Meet Alison Carroll
Alison Carroll is the co-founder of Wonder Valley and lives between the high desert of Joshua Tree, California and a small island in Maine with her husband and partner, Jay. She has worked previously as the marketing director for the California Olive Oil Council and has apprenticed cooking in restaurants in Los Angeles, Barcelona and Philadelphia.
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