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