Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons tomato paste
• 1/2 teaspoon dijon mustard ( wine)
• 1 tablespoon tamarind pulp
• 1/2 tablespoon shallot, diced super fine
• 1/2 cup champagne vinegar
• 1 cup oil (pecan oil)
• 1/4 teaspoon sea salt (alaea hawaiian )
• 1 dash peppercorn, ground fine (pink)
• 1 large onion, sliced 1/2-inch thick (texas 1015)
• 1/3 cup balsamic vinegar, reduced to 1 1/2 tablespoons (12 year old)
• 6 cups spinach
• 4 ounces pancetta, diced
• 1 teaspoon artificial sweetener, if desired (agave syrup)

Recipe

• 1 dressing: place the tomato paste, dijon mustard, tamarind pulp, shallot, and vinegar together in a mixing bowl, whisk well until incorporated. 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 alean salt and pink pepper. if too tart, cut with 1 teaspoon of agave sweetner. can be kept in the refrigerator for 1 week.
• 2 onions: peel and slice one large texas 1015 onion 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 grill them over med/high heat until soft. toss in a bowl with reduced balsamic vinegar so that the slices become single rings. these will keep refrigerated 2 to 3 days.
• 3 saute diced pancetta until crisp, remove and drain.
• 4 salad: wash and dry one handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, don't over-dress the salad. arrange the onions over the salad, top with pancetta and serve on chilled plates.