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 chevre

1. Preheat oven to 325u0b0F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
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. Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.

walnuts, radicchio, peaches, parsley, scallions, olive oil, lemon juice, kosher salt, milk

Taken from www.epicurious.com/recipes/food/views/radicchio-stone-fruit-salad (may not work)