Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette

1. Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Preparation Time: 0:30 FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well.
2. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated.
3. Add the salt.
4. Can be kept in th refrigerator for 1 week.
5. FOR THE ONIONS: Peeli 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.
6. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft.
7. (Approximately 5 to 6 minutes per side.
8. ) Tossi in a bowl with 1-1/2 tablespoons Balsamic vinegari so that the slices become single rings.
9. These will keep refrigerated 2 to 3 days.
10. 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-dres the salad.
11. Arrange the onions over the salad and serve.
12. Always serve salads on chilled plates.
13. CHEF'S NOTE: tamarind pulp can be purchased at Latin specialty stores.