Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

• 1/2 -pound chorizo sausage, sliced 1/4-inch thick
• 4 cups mixed greens, rinsed well and dried
• 1/2 cup julienned sun-dried tomatoes
• Sherry Vinaigrette, recipe follows
• Salt and pepper
• 4 ounces Cabrales blue cheese
• Croutons, recipe follows

1. Heat a medium skillet over high heat, add the chorizo, and cook until golden brown.
2. Remove with a slotted spoon to a plate lined with paper towels.
3. Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette.
4. Season with salt and pepper, to taste, and divide among 4 large plates.
5. Spread the blue cheese on the croutons.
6. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.
7. 3 tablespoons aged sherry vinegar
8. 2 teaspoons Dijon mustard
9. Salt and freshly ground black pepper
10. 1/4 cup pure olive oil
11. Whisk together vinegar, mustard, and salt and pepper in a small bowl.
12. Slowly whisk in the oil until emulsified.
13. 8 (1/2-inch thick) slices French baguette
14. 3 tablespoons olive oil
15. Salt and freshly ground black pepper
16. Preheat oven to 350 degrees F.
17. Brush the bread with the oil and arrange on a baking sheet.
18. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes.
19. Let cool.

sausage, mixed greens, tomatoes, sherry vinaigrette, salt, cabrales, croutons

Taken from www.foodnetwork.com/recipes/bobby-flay/bolo-salad-with-chorizo-cabrales-blue-cheese-and-tomatoes-recipe.html (may not work)