Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette Recipe

• 1 1/2 Tbsp. tomato paste
• 1 Tbsp. tamarind pulp
• 1/2 Tbsp. shallots -- minced
• 1/4 c. sherry vinegar
• 1 1/4 c. extra virgin olive oil
• 1/4 tsp kosher salt
• 1 dsh black pepper
• 1 x red onion
• 1 1/2 Tbsp. balsamic vinegar
• 6 c. spinach

1. FOR THE DRESSING:Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well.
2. Slowly add in the oil a drop at a time at first and then in a slow but steady stream till it is all incorporated.
3. Add in the salt.
4. Can be kept in the refrigerator for 1 week.
5. FOR THE ONIONS:Peel and slice one large red onion thick sufficient so which you can handle the slices and they won't fall apart when you cook them.
6. Rub them with a little extra virgin olive oil and cook the onions over a charcoal fire or possibly under a warm broiler till soft.
7. (Approximately 5 to 6 min per side.)
8. Toss in a bowl with 1-1/2 Tbsp.
9. balsamic vinegar so which the slices become single rings.
10. These will keep refrigerated 2 to 3 days.
11. TO ASSEMBLE THE SALAD:Wash and dry one medium handful (about 1 c.) spinach for each portion and toss with sufficient dressing to coat each leaf, being careful not to over-dress the salad.
12. Arrange the onions over the salad and serve.
13. Always serve salads on chilled plates.
14. CHEF'S NOTE:Tamarind pulp can be purchased at Latin specialty stores.
15. Preparation Time:0:30

tomato paste, tamarind pulp, shallots, sherry vinegar, extra virgin olive oil, kosher salt, black pepper, red onion, balsamic vinegar, spinach

Taken from cookeatshare.com/recipes/baby-spinach-salad-with-grilled-onions-tomato-vinaigrette-73002 (may not work)