Ensalada Mixta

50g Baby Kale/Spinach/Arugula Blend

30g PX Sherry Vinaigrette

20g (2 small) button mushrooms, thinly sliced on a mandolin to order or in small batches (5-8 salads ahead if busy)

5g thinly sliced red onion (soak in ice water before service & drain)

10g rendered Chorizo Palacios

10g microplaned Manchego, 12 mos aged

1g finely minced chives

1g finely picked dill

less 1 g cracked black pepper garnish

approximately 2g fresh squeezed lemon juice, garnish

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1. In a medium stainless steel bowl, gently toss the baby green blend with the PX Sherry vinaigrette. Season with kosher salt.
2. Place the greens in the bottom of your plating bowl, in an even layer.
3. Thinly slice the button mushrooms on a mandolin & evenly layer on top of the greens, Cover nearly the entire top of the salad greens
4. Next, add the rendered chorizo and some of its oil, evenly across the top of the mushrooms.
5. Add the the thinly sliced red onions evenly across the top & drizzle lightly with some PX Sherry Vinaigrette.
6. Lightly microplane the aged Manchego across the top of the salad.
7. Finish with another light drizzle of PX Sherry Vinaigrette, a liberal sprinkling of finely minced chives, picked dill fronds, cracked black pepper & a squeeze of lemon.