This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.
One 2-inch piece ginger, peeled and halved through the middle
1/2 cup toasted walnuts, chopped, divided
1/2 cup unsweetened almond milk, plus more to taste
1 1/2 tablespoons cider vinegar
4 pitted dates, roughly chopped
2 peaches, halved and pitted
1 bunch dandelion greens, torn into pieces
1/2 bunch baby arugula
1/2 bunch baby spinach
1/2 cup Gorgonzola Cheese, crumbled (optional)
1/4 cup toasted pine nuts (optional)
Preheat a grill to medium heat. Grill ginger, turning occasionally, until softened and charred all over, about 5 minutes; roughly chop. Leave the grill on.
In a blender, purée ginger, 1/4 cup walnuts, almond milk, vinegar, tamari and dates until very smooth to make a dressing; add an extra splash of almond milk for a thinner dressing, if you like.
Grill peaches, flipping once, until softened and just charred, 5 to 10 minutes. Allow the peaches to cool an slice into wedges. Arrange greens in a bowl, top with sliced peaches and remaining walnuts and drizzle with dressing. Sprinkle with Gorgonzola cheese and pine nuts, if desired and serve immediately.