Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

Name: Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: european
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

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Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

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.