Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

INGREDIENTS

• 1 1/2 cups orzo
• 1 1/2 cups grape tomatoes, cut in half
• Kosher salt and freshly ground black pepper
• 1 cup crumbled feta cheese (4 ounces)
• 2 garlic cloves, finely chopped
• 1/4 cup thinly sliced fresh basil leaves
• 2 tablespoons chopped fresh chives, for garnish
• Olive oil, for coating the fish
• Four 5-ounce skinless salmon fillets
• 3 tablespoons finely chopped shallots
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 ounces fresh baby spinach (about 3 cups not packed)
• 1/2 cup pine nuts, toasted (see Kitchen Note)