Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre

Name: Grilled Texas 1015 & Baby Spinach Salad With Tomato Vinaigre
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tablespoons tomato paste; 1/2 teaspoon Dijon mustard (white 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)

Submitted by Jetjouster

"Another Sam's Seafood Grill Adaptation of The Way Summer Should Taste"

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Ready In:: 30mins
Ingredients:: 13
Serves:: 6

ingredients

1 ¹⁄₂ tablespoons tomato paste
¹⁄₂ teaspoon Dijon mustard (white 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)

directions

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.
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.
Saute diced pancetta until crisp, remove and drain.
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.