Grilled tomato salad with chipotle-sesame dressing, knob onions and garlic chives

Slice the tomatoes into half-inch slabs.

Blend a half cup olive oil, a quarter cup balsamic vinegar, a couple of teaspoons toasted sesame oil, a teaspoon of salt, a canned chipotle and a couple of garlic cloves blanched in water in the microwave for a minute, until smooth.

Grill the knob onions with the bulbous ends over the hottest part, turning until the bulbs are soft.

Spray the garlic chives with oil and grill very briefly, turning, just until wilted.

Spray tomato slices with oil, sprinkle with salt and grill a few at a time on the hottest part until browned underneath; flip for grill marks on the other side and remove.

Drizzle the chipotle-sesame dressing over everything; add the garlic chives cut fine, the grilled knob onions, a few toasted sesame seeds and cracked black pepper.