Place all the lettuce in a salad bowl with the basil and parsley leaves, toasted pine nuts and Parmesan shavings. Toss to combine. In a small bowl, whisk together the extra virgin olive oil, lemon juice and the finely chopped garlic, basil and parsley. Set aside.
Heat 1 tbsp olive oil in a small frying pan and fry the chorizo until crisp. Drain on kitchen paper. Drizzle the dressing over the salad leaves and toss gently. Scatter over the warm chorizo and serve immediately.
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