Warm Avocado And Chorizo Salad

• 3 Tablespoons Virgin Olive Oil, Divided
• 1 whole Small Ciabatta Bread, Cut Into Small Bite-pieces
• 1 whole Spicy Chorizo, Sliced
• 1/2 pounds, 2-5/8 ounces, weight Pack Baby Plum Or Cherry Tomatoes, Halved
• 3 Tablespoons Balsamic Vinegar
• 2 pinches Sugar
• Salt To Taste
• 1 whole Ripe Avocado, Halved, Stoned And Sliced
• 1 bag (about 5 Oz. Size) Baby Leaf And Herb Salad

1. Heat 2 tablespoons of the oil in a large nonstick frying pan. Fry bread, tossing occasionally until starting to crisp and brown, then tip into a large salad bowl.
2. Lay chorizo in the pan and fry for 2 minutes until it renders a red oil. Toss in tomatoes and cook over high heat for 1-2 minutes until they start to soften. Drizzle over vinegar, sprinkle in sugar, and season well. Mix together.
3. Gently toss avocado, salad and remaining olive oil with the croutons. Spoon chorizo and tomatoes over the salad and drizzle with any pan juices. Serve inmediately.

virgin olive oil, bread, tomatoes, balsamic vinegar, sugar, salt, avocado, salad

Taken from tastykitchen.com/recipes/salads/warm-avocado-and-chorizo-salad/ (may not work)