Winter, Spring, Summer, and Fall Chopped Salad

Ingredients

• ½ cup white wine vinegar
• ¼ cup freshly squeezed lemon juice
• ¼ cup grainy mustard
• 1 ½ cup extra-virgin olive oil
• 2 to 3 tablespoons dried oregano (to taste)
• salt
• pepper
• ½ pound Spanish air dried chorizo (sliced into ¼‑inch rounds)
• 4 cups mixed baby bitter greens (such as kale and frisee) loosely packed
• 2 Belgian endive sliced crosswise into ¼‑inch pieces, cores discarded)
• 1 red onion (peeled, halved & sliced into fine slivers)
• 3/4 pound grape or cherry tomatoes (halved)
• ½ pound Monterey Jack (sliced ¼‑inch thick then cut into 1‑inch batons)
• 2 ripe but firm California Avocados (peeled, pitted and cut into ½‑inch dice)
• 2 ripe but firm Fuyu persimmons (topped and cut into ½‑inch dice)
• 1 cup almonds (roughly chopped)