1 small red chilli, finely chopped
handful fresh mint leaves
2 peaches, de-stoned and cut into thin wedges
4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together
½ red onion, thinly sliced
handful green salad leaves, such as watercress or rocket
½ tsp Dijon mustard
1 tbsp toasted hazelnuts
¼ tsp honey
1 tbsp olive oil
1 tsp cider vinegar
100g/3½oz fresh goats’ cheese, crumbled into pieces