Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

1. 1

   Heat a medium skillet over high heat, add the chorizo, and cook until golden brown.

2. 2

   Remove with a slotted spoon to a plate lined with paper towels.

3. 3

   Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette.

4. 4

   Season with salt and pepper, to taste, and divide among 4 large plates.

5. 5

   Spread the blue cheese on the croutons.

6. 6

   Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.

7. 7

   3 tablespoons aged sherry vinegar

8. 8

   2 teaspoons Dijon mustard

9. 9

   Salt and freshly ground black pepper

10. 10

    1/4 cup pure olive oil

11. 11

    Whisk together vinegar, mustard, and salt and pepper in a small bowl.

12. 12

    Slowly whisk in the oil until emulsified.

13. 13

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

14. 14

    3 tablespoons olive oil

15. 15

    Salt and freshly ground black pepper

16. 16

    Preheat oven to 350 degrees F.

17. 17

    Brush the bread with the oil and arrange on a baking sheet.

18. 18

    Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes.

19. 19

    Let cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.