Winter, Spring, Summer, and Fall Chopped Salad

Ingredients

• 1 cup almonds roughly chopped ()
• 4 cup baby bitter greens mixed loosely packed (such as kale and frisee)
• 0.8 pound cherry tomatoes halved ()
• 0.5 pound air chorizo dried spanish sliced into ¼-inch rounds)
• 0.3 cup grainy mustard 
• 0.3 cup juice of lemon freshly squeezed
• 0.5 pound monterey jack thick sliced cut into 1-inch batons)
• 1.5 cup olive oil extra-virgin
• 2 tablespoon oregano dried to taste ()
• 6 servings salt and pepper as needed for seasoning ( )
• 0.5 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• paper towels
• blender

Directions

1. Combine the vinegar, lemon juice and mustard in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar.
2. Add the remaining 1 cup oil and all of the oregano. Secure the lid and shake to combine. Season with salt and pepper. Re-shake just before serving. There will be more vinaigrette than you need for this recipe. The extra may be store covered and refrigerated up to 2 weeks.Set a clean dry cast iron skillet over medium-high heat. Working in batches pan fry both sides of the chorizo slices until nicely browned (about 2 minutes per side).
3. Remove from pan and drain them on a paper towel lined plate. Once cooled slice them into equal sized shards. Set aside.To assemble the salad toss all remaining ingredients in a large bowl.
4. Add about ½ cup (more or less to taste) of the prepared vinaigrette and gently toss. Turn the mixture out onto a large serving plate. Top with the fried chorizo slices. Season with more black pepper.