Char your radicchio over the grill as well, basting with butter.
In a pan over a medium heat, add your sugar and walnuts. Allow the sugar to start to heat and then start to agitate your pan and your nuts to make the sugars crystallize rather than turn to caramel. Once it has turned crunchy on the outside, remove from the heat.
For the dressing mix all ingredients together in a jar and give it a good shake to combine.
In a big bowl, mix your salad leaves and spinach and dress with the vinaigrette. Place in a bowl with your bocconcini, grilled radicchio and peaches then garnish with the walnuts.
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