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Prepare a grill for medium heat cooking.
Grill ginger, turning occasionally, until softened and charred all over, about 5 minutes; roughly chop. (Leave the grill on.)
In a blender, puree ginger, 1/4 cup walnuts, almondmilk, vinegar, tamari and dates until very smooth to make a dressing; add an extra splash of almondmilk for a thinner dressing, if you like.
Grill peaches, flipping once, until softened and just charred, 5 to 10 minutes.
Arrange greens in a bowl, top with warm peaches and remaining walnuts and drizzle with dressing.