• 1 1/2 tablespoons tomato paste
• 1 tablespoon tamarind pulp
• 1/2 tablespoon shallots -- chopped
• 1/4 cup sherry vinegar
• 1 1/4 cups olive oil
• 1/4 teaspoon kosher salt
• 1 Dash black pepper
• 1 red onion
• 1 1/2 tablespoons balsamic vinegar
• 6 cups spinach

By Geoff Corcoran

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.
• Dressing 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.