I really like this vinaigrette! Worked perfectly with the scallops.
Finely diced some chorizo then gently sautéed until semi crisp and the oil rendered. In a bowl I whisked together some sherry vinegar, salt and a tiny bit of Dijon. Whisked in the chorizo oil (ended up adding a bit of extra virgin oo), then folded in the chorizo.
Mounted the Carrot Pureé with maybe a bit too much butter, but the vinaigrette and herbs cut through the richness. Next time I'll sous vide the carrots...
A work in progress!
