Zesty Spinach Salad

For the vinaigrette:
In a small bowl, whisk olive oil, orange juice, mustard, white vinegar and honey until combined. You can make ahead and keep it in the fridge.

For the salad:
Wash the green leaves and dry them with a salad spinner or paper towels and put in a bowl. Slice chorizo and scatter it on top. Season with salt and pepper and grate some Parmesan cheese.

Note: Though the salad is quite quick to make, you can also make ahead If you want. Make sure you dry the leaves very well and keep the salad ready in the fridge. Dress it at the last moment so it doesn’t soak.