4 cups thinly sliced radicchio or purple cabbage
Extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
Kosher salt and freshly ground pepper
1 pound fresh green beans
2 freestone peaches, pitted and each cut into 8 wedges
1 small handful torn fresh basil leaves
1/3 cup crumbled fresh goat cheese
1/4 cup sunflower seeds
Soak the radicchio or cabbage in a large bowl of ice-cold water for 30 minutes to 1 hour.
In a mason jar, shake together 1/3 cup olive oil, the balsamic, mustard, garlic, 1/2 teaspoon salt, and several grinds of pepper. (The dressing will keep up to 1 month in the refrigerator.)
Prepare a hot fire in a charcoal or gas grill, and preheat a grill basket, if you have one.
In a large bowl, toss the green beans with 1 tablespoon olive oil and season generously with salt and pepper. Arrange the green beans in an even layer in the hot grill basket, if using, or directly on the grill, and cook until lightly charred and tender, 6 to 8 minutes. Carefully turn the beans occasionally for even cooking; a few may fall into the grill if you’re not using a basket, but that’s okay you’ll still have plenty! Transfer the grilled beans to a large tray and cool to room temperature.
Next, clean the grill grates and grease them with oil. Lightly coat the peach wedges in oil and season generously with salt and pepper. Place the peaches on the grill, and cook, turning once until deep grill marks appear on the cut sides but the peaches are still relatively firm, about 1 minute per side. Transfer the grilled peaches to a plate and cool to room temperature.
Combine the radicchio, green beans, peaches, and basil in a large bowl. Drizzle with the vinaigrette and toss gently but thoroughly to coat well. Garnish with the goat cheese and sunflower seeds and serve within 2 hours.