First make the dressing. Whisk 2½ tablespoons of the olive oil with the vinegar and some salt and pepper. Check the seasoning and set aside.
Heat a wide frying pan over a high heat, add the remaining tablespoon of olive oil and, when hot, add the chorizo. Cook until crisp, then transfer to a bowl with a slotted spoon and keep warm. With the pan still over a high heat, quickly season the