Baby Spinach Salad With Grilled Onions,Tomato Vinaigrette

1 1/2 T tomato paste
1 T tamarind pulp
1/2 T shallots,chopped
1/4 c sherry vinegar
1 1/4 c olive oil
1/4 t kosher salt
1 ds black pepper
1 red onion
1 1/2 T balsamic vinegar
6 c spinach
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a
blender and mix well. Slowly add the oil a drop at a time at first and then in
a slow but steady stream until it is all incorporated. Add the salt. Can
be kept in the refrigerator for 1 week.
FOR THE ONIONS:
Peel and slice one large red onion thick enough so that you can handle
the slices and they will not fall apart when you cook them. Rub them with a
little olive oil and cook the onions over a charcoal fire or under a
hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a
bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become
single rings. These will keep refrigerated 2 to 3 days.
TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach for each portion
and toss with enough dressing to coat each leaf, being careful not to
over-dress the salad. Arrange the onions over the salad and serve.
Always serve salads on chilled plates.