Served warm or at room temperature, this flavorful vinaigrette adds a subtle piquant note to salads, vegetables, and grilled or roasted protein. It also adds delicious flavor drizzled over hummus or white beans. Use the crisp, crumbled sausage as a garnish. 

Chorizo Vinaigrette
Makes about ½ cup

INGREDIENTS

•  1 ½ ounces cured Portuguese linguiça or Spanish chorizo (not fresh Mexican chorizo)

•  ½ medium shallot

•  3 sprigs fresh cilantro (or parsley if you don’t like cilantro)

•  ¼ cup olive oil, divided

•  1 tablespoon fresh lemon juice

•  2-tablespoons sherry vinegar

•  ¾ teaspoon honey

•  ¼  teaspoon Dijon mustard

•  ¼ teaspoon kosher salt, plus more as needed

• Freshly ground black pepper 

PREPARATION

1. Cut the linguiça or Spanish chorizo into quarters lengthwise, then cut crosswise into 1/4-inch thick pieces (about a scant half cup).

2. Mince the shallot. Finely chop the leaves and tender stems of 3 fresh cilantro or parsley sprigs (about 3-4 teaspoons).

3. Place the sausage in a medium skillet and add 2 tablespoons of olive oil. Cook over medium heat, stirring occasionally, until the sausage is crisp, and the fat is rendered. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. (*See Note)

4. Add the shallot to the skillet and cook, stirring occasionally, until just translucent and fragrant (not brown), about 2 minutes. Remove the skillet from the heat.

5. Add the lemon juice, cilantro or parsley, sherry vinegar, honey, Dijon mustard, and kosher salt to the skillet and stir to mix. (*See Note)

6. Spoon the warm vinaigrette over salad greens, roasted vegetables, or grilled or roasted protein of choice. Serve with the crispy chorizo garnish. 

RECIPE NOTES
*Optional but recommended: peel the casing off the linguiça before frying. Place the fried sausage in a food processor and pulse a few times to break up the meat and use it as a crumbled garnish. 
*Optional for a smoother vinaigrette: add the contents of the skillet to a blender or food processor along with the remaining 2 tablespoons of olive oil and blitz until you have a smooth mixture. Taste and season with more kosher salt and black pepper as needed.
*Storage: Leftover vinaigrette can be refrigerated in a heatproof jar for up to 5 days. Rewarm in a saucepan over low heat or the microwave, then whisk or shake again before using. The cooked chorizo can be refrigerated in an airtight container for up to 5 days. 

Adapted from: https://www.thekitchn.com/chorizo-vinaigrette-recipe