1/2 lb Smoked Spanish chorizo sausage, cut into 1/4 inch Sticks
6 cup Frisee or curly endive, washed and dried
1 cup Roasted garlic vinaigrette
4 small Ripe tomatoes, seeded and diced
1/4 cup Spanish Manchego cheese, grated
1 small Red onion, sliced and separated into ring
|
|
In a medium skillet, cook the sausage over low heat for 10 minutes, shaking frequently. Remove from the pan, drain on paper towels and set aside. Place the frisee, tomatoes, cheese and cooked chorizo in a large bowl and drizzle with the vinaigrette. Toss well to coat and serve on chilled plates with rings of red onion on top.
Yield: 4 servings |
|
