Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

1. 1

   DRESSING: Place the tomato paste, dijon mustard, tamarind pulp, shallot, and vinegar together in a mixing bowl, whisk well until incorporated.

2. 2

   Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated.

3. 3

   Add the Alean salt and pink pepper.

4. 4

   If too tart, cut with 1 teaspoon of Agave sweetner.

5. 5

   Can be kept in the refrigerator for 1 week.

6. 6

   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.

7. 7

   Rub them with a little olive oil and grill them over med/high heat until soft.

8. 8

   Toss in a bowl with reduced balsamic vinegar so that the slices become single rings.

9. 9

   These will keep refrigerated 2 to 3 days.

10. 10

    Saute diced pancetta until crisp, remove and drain.

11. 11

    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.

12. 12

    Arrange the onions over the salad, top with pancetta and serve on chilled plates.

* Per serving · 4 servings · Values may vary.