• 1 65g package of duBreton Chorizo Dry Sausage
• 125 ml (1/2 cup) grated Manchego

 Creamy Manchego Vinaigrette :

• 60 ml (1/4 cup) mayonnaise
• 60 ml (1/4 cup) plain yogurt
• 15 ml (1 tbsp.) lemon juice
• 2 ml (1/2 tsp.) lemon rind
• 30 ml (2 tbsps.) finely grated Manchego
• 1 clove of garlic, minced
• Ground salt and pepper

• 2 litres (8 cups) baby kale
• 1 to 2 apples, sliced

1. Preheat oven to 375^oF (190^oC).
2. Place slices of dry sausage on a baking tray covered with parchment paper.
3. Bake in over for 10 to 12 minutes or until the dry sausage is crispy like bacon. Place on paper towel.
4. In a large bowl, mix all ingredients of the vinaigrette. Season to taste.
5. Add the baby kale and the apples, stir.
6. Garnish with crumbled dry sausage and Manchego.