Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

Ingredients
1/2-pound chorizo sausage, sliced 1/4-inch thick
4 cups mixed greens, rinsed well and dried
1/2 cup julienned sun-dried tomatoes
Sherry Vinaigrette, recipe follows
Salt and pepper
4 ounces Cabrales blue cheese
Croutons, recipe follows


Directions
Heat a medium skillet over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.


Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette. Season with salt and pepper, to taste, and divide among 4 large plates.


Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.


Sherry Vinaigrette:


3 tablespoons aged sherry vinegar


2 teaspoons Dijon mustard


Salt and freshly ground black pepper


1/4 cup pure olive oil


Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.


Croutons:


8 (1/2-inch thick) slices French baguette


3 tablespoons olive oil


Salt and freshly ground black pepper


Preheat oven to 350 degrees F.


Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool.


SOURCE

Chorizo