Nutrition and extra info
Nutrition: Per serving
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…
Manchego is a popular, rich, creamy sheep’s milk cheese that comes from the La Mancha region…
Put the chorizo in a cold frying pan and place on a medium heat. Cook for 5-10 mins until golden and crisp, stirring frequently in the oil that is released. Add the garlic, fry for another minute, then pour in the sherry and bubble until evaporated. Stir in 2 tbsp honey and the pumpkin seeds. Cook for a minute more, then remove from the heat.
Whisk the remaining 1 tbsp honey, sherry vinegar and mustards in a large bowl, then season. Slowly drizzle in the olive oil, whisking all the time, until emulsified and thick.
Toss the dressing through the salad leaves in a bowl, making sure the leaves are well coated. Divide between four plates. Top with the manchego shards, the crisp chorizo and pumpkin seeds, then drizzle over the honeyed chorizo oil from the pan. Drizzle over a little more honey to serve, if you like.
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