Instructions

1. Mix the dressing and set aside.
2. Rinse and pat dry the lettuce leaves, then scatter them onto two plates.
3. Chop the chorizo and thinly slice the onion.
4. Put them in a non-stick frying pan, then gently heat it up - the fat swill slowly release from the chorizo. Cook until the onion has softened and the chorizo has browned, stirring regularly.
5. Meanwhile, cut the figs into wedges. Add these to the pan and warm through for a minute or so.
6. Divide the chorizo and fig mixture between the plates.
7. Scatter the almonds on top and drizzle with the dressing.
8. Serve warm.