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.