Preheat the grill to medium-high.
With a pastry brush, lightly coat both sides of the
bread with the extra-virgin olive oil.
Place the tomatoes on the grill and roast, turning,
until the skin is evenly charred. Remove the tomatoes.
Place the bread on the grill and cook, turning, until
marked and lightly toasted on both sides, about 2
minutes. Remove from the grill and set aside.
When cool enough to handle, peel and seed the
tomatoes.
Place the tomatoes in a blender with the oil,
vinegar, and garlic and blend until smooth. Season with
salt and pepper, to taste.
Place the spinach in a large salad bowl and top with
the artichoke hearts and onions. Toss with the dressing
to lightly coat. Crumble the blue cheese on top and
serve with the toasted bread on the side.
