12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Holiday Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Chorizo and Fig Salad


1 Pound Fingerling Potatoes, halved lengthwise
1 TBSP INFUSED Ultra Premium Olive Oil
1 Pound Spanish Chorizo, thinly sliced
1/4 Cup INFUSED Sherry Wine Vinegar, divided
1 TBSP Dijon Mustard
1/4 Cup INFUSED Butternut Squash Seed Oil
3/4 Pound Fresh Figs, each quartered
1 Small Fennel Bulb, thinly sliced
1/2 Pound Arugula
To Taste Sea Salt & Freshly Ground Black Pepper


Preheat oven to 425 degrees.

On a rimmed baking sheet, toss the potatoes with INFUSED Ultra Premium Olive Oil and season with salt and pepper. Roast for 10 minutes, then flip the potatoes and add the chorizo. Continue to roast for 15 minutes longer, until potatoes and chorizo are golden and tender. Carefully toss with 2 TBSP of INFUSED Sherry Wine Vinegar and roast for 5 minutes longer, until the vinegar is reduced and the potatoes are crisp. Let cool.

Meanwhile, in a small bowl, whisk the remaining INFUSED Sherry Wine Vinegar with the mustard. Whisking constantly, drizzle in the INFUSED Butternut Squash Seed Oil.  Season with Salt and Freshly Ground Black Pepper.

Arrange the potatoes, chorizo, figs, fennel and arugula on plates. Drizzle the dressing over the top. Season with salt and freshly ground black pepper. 

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