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Halve and de-pit peaches.
Lightly brush cut sides with neutral oil and place on hot grill (or grill pan) 3-5 minutes, cut side down. Carefully remove.
Using a mandoline or sharp chef’s knife, thinly slice fennel bulbs. Roughly chop 2 tablespoons fennel fronds.
Toast nuts in skillet over medium/high heat until they begin to smell nutty, being careful not to burn them.
Whisk together lemon juice and olive oil. Season with sea salt and pepper, to taste. Plate lettuce with sliced fennel and fennel fronds. Top with grilled peach halves, toasted nuts, and drizzle with lemon vinaigrette.