Easy Grilled Peach Salad

Preheat grill pan on low.

In a large bowl, combine fennel with 1 tablespoon olive oil and a pinch of salt. Mix well.

Cut peach around the stone. Remove the pit, then cut each half into 5 wedges. In a large bowl, combine peach wedges with remaining 1 tablespoon olive oil and a pinch of salt. Mix gently.

Toast pumpkin seeds in a pan over medium heat. Stir every 20–30 seconds for about 2 minutes. Remove and let cool.

Turn grill pan heat to medium, and let heat for 1 minute. Spread fennel evenly on grill pan. Stir every minute, for about 4–6 minutes. Remove and let cool. Grill peaches 1 minute on first side, and 30 seconds on the second side.

Assemble salad on plates: radicchio, greens, then fennel, avocado, basil, peaches, pumpkin seeds.

Whisk dressing ingredients together and drizzle over everything.