To remove the pits slice threw the peach and cutting all the way around, then twist the peach in different directions so they will separate. Once the pit is removed from the peaches, season with salt and fresh black pepper then marinate with balsamic vinegar and extra virgin olive oil.
Cut the red onion into ¼ inch rings then marinate with balsamic vinegar, salt and black pepper.
Once the grill is hot, grill the peaches slowly on medium heat to let caramelize about 4 minute per side flipping so both sides cook evenly. While the peaches are grilling place the marinated onions on the grill at the same time and cook until caramelized about 2 minutes.
To serve the dish, use 1 half peach per plate. While still warm split the peach in half, placing each half in the center of the plate. In a mixing bowl mix the baby dandelion greens; warm grilled onions, picked mint leaves and balsamic vinaigrette. Season with salt and black pepper, and then place the dressed salad on top of the peach.
To garnish the salad crumble the Gorgonzola Dolce on the top of the salad, drizzle with extra virgin olive oil, cracked fresh black pepper and serve immediately.
To prepare the vinaigrette, in a mixing bowl combine the vinegar, salt and pepper.
Whisk in the olive oil, to emulsify then slowly drizzle the extra virgin olive in to finish.
Taste and adjust the seasoning to your liking.