300gchorizo sausagepeeled and cut into 1cm thick slices
Pinchof caster sugar
Optional ½ tsp Dijon mustard
Salt and Pepper to taste
Simply whisk together 4 tablespoons olive oil, 2 tablespoons raspberry vinegar, a pinch of caster sugar, and ½ teaspoon Dijon mustard if desired. Season with salt and pepper.
Mix together the salad leaves and spring onions and gently toss with the goat’s cheese.
Heat a large frying pan with a drizzle of olive oil. Fry the chorizo, turning, for 3 to 4 minutes. Spoon the sausage into the salad, whisk any fat released into the vinaigrette and drizzle over the leaves
Tip: If you want a bit of additional flavour, try adding some natural yoghurt to your salad. A few fresh raspberries can also be added to enhance the flavour of the vinaigrette.