Spinach Salad with Grilled Sweet Red Onions

Servings: 4
Products Used: Artisan Sweet Red Onions

For the Dressing
  • 1 Tbsp. tahini 
  • 2 Tbsp. white wine vinegar 
  • 1/3 cup water 
  • 1 Tbsp. Dijon mustard 
  • ½ tsp. honey 
  • 1 tsp. minced garlic 
  • 6 Tbsp. olive oil 
  • Salt and ground black pepper, to taste
Salad
  • 1 large Tanimura & Antle Artisan Sweet Red Onion, peeled, cut lengthwise with the core intact 
  • 6 cups baby spinach 
  • 2-3 Tbsp. toasted sesame seeds 
  • ¼ cup chopped fresh cilantro 
  • Olive oil, salt and pepper for grilling the onions
Directions
  1. In a blender, combine tahini, vinegar, water, mustard, honey and garlic. Blend until smooth and then drizzle in oil. Add more water if dressing is too thick, season with salt and pepper.
  2. Prepare the bar-b-que or heat a grill pan over medium heat.
  3. Slice onion into ½” pieces through the core end, leaving the pieces attached.

    Sprinkle onion pieces with oil, salt and pepper before grilling 2-3 minutes on each side.
  4. Toss spinach in a large bowl with warm onion slices, sesame seeds and cilantro.
  5. Add ½ cup of the dressing and toss well.
  6. Add more dressing as needed. Extra dressing can be refrigerated for up to 2 weeks.