1	head Romaine lettuce, torn into bite-size pieces, wrap in paper towel and refrigerate
1	sweet yellow onion, thinly sliced
10	fresh basil leaves, stacked and cut into thin slivers
1 link	D'Artagnan Chorizo  sausage,  sliced into thin rounds
2	vine ripened yet firm tomatoes

Dressing:

1. Mix all ingredients for dressing in a small jar with a tight lid. Cover and shake well. Pour into a non-reactive (glass or stainless steel) mixing bowl.

2. Cut tomatoes in half, remove stems. Slice each half into thin wedges. Remove the seeds and pulp from each wedge. Add tomato wedges to the dressing.

3. In a non-stick skillet, heat 2 teaspoons olive oil and over a medium heat, sauté the onion slices and basil slivers until onion is wilted and beginning to brown. Remove onion mixture and add to the bowl with the tomatoes and dressing. In the same skillet, sauté the Chorizo slices, turning to brown slices on both sides. Remove sausage onto paper towels and press out as much oil as possible from the sausage. Cut or crumble slices into small pieces and reserve.

4. Place chilled Romaine in a large shallow bowl. Pour dressing mixture over, add Chorizo pieces and toss.  Serve immediately.