Get some fresh greens - Farmer's market or your garden are the best places to get them super fresh. If you have to go to a store, don't be afraid to ask when they were harvested. After a day or two, they will not be crisp.

Mix the dressing first. Place all the ingredients in a small bowl and, using a small whisk, beat together until it's all very well incorporated and slightly thickened.

Cover and refrigerate until ready to use.

Make the salad by tearing the larger leaves into bite sized pieces. Do not cut them!! The knife will bruise the delicate leaves. Gently toss them with microgreens.

Slice the chorizo as thin as you can - the thinner the better. Add the slices to the fresh greens.

Slice the onion thin, the quarter the slices so you have large pieces. Toss into the salad.

Cut the olives into thirds - thick slices and throw 'em in! 

Pour the dressing onto the salad and toss to coat everything. Garnish the top with shave Manchego cheese. Offer more cheese for people to add after serving.