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.
Provided by Alison Carroll
Categories Bon Appétit Salad Summer Side Peach Radicchio Apricot Nectarine Walnut Green Onion/Scallion Cheese Vegetarian Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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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