2 small heads radicchio
6 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus a pinch
1 serrano chili pepper
1 lime
2 ounces queso fresco
5-ounce chunk cooked, lean corned beef, preferably at room temperature
3 ripe nectarines
2 cups packed (4 ounces total) baby arugula leaves

Heat a grill pan or griddle over medium heat.

Meanwhile, discard any withered, outside leaves from the radicchio. Cut heads into quarters; don't cut out cores because they will help keep radicchio together. Place quarters in a mixing bowl; toss with 3 tablespoons of the oil and a small pinch of salt. Use tongs to transfer radicchio quarters to grill pan or griddle; cook for 2 to 3 minutes on each side, until lightly charred but not blackened. Transfer to a cutting board to cool.

Cut the serrano pepper in half; discard seeds and stem, then mince flesh and place in a separate mixing bowl. Squeeze a tablespoon or two of juice from the lime into bowl. Add remaining 3 tablespoons oil and the 1/2 teaspoon of salt. Whisk until emulsified, then crumble in the cheese and stir gently to incorporate.

Cut charred radicchio quarters into thin slices, discarding cores. Transfer to bowl with dressing.

Cut away/discard any fat from the chunk of corned beef. Use your fingers to shred meat; you'll achieve best results if you pull with (not against) the grain; add to bowl with dressing.

Cut flesh away from the nectarines (no need to peel), then cut fruit into 1/2-inch pieces. Add to bowl with dressing, along with the arugula. Toss gently to incorporate.

Divide among individual plates. Serve at room temperature with warm focaccia. Makes 4 servings.

Recipe adapted by The Washington Post from "Fruitful: Four Seasons of Fresh Fruit Recipes," by Brian Nicholson and Sarah Huck (Running Press, 2014).