Prepare the dressing by whisking together the sherry vinegar with the honey, mustard and some seasoning until smooth in a small mixing bowl. Simultaneously drizzle in the olive oil whilst whisking to finish the dressing. Set to one side.
Heat a frying pan over a moderate heat until hot, then add the diced chorizo and saute for 3-4 minutes, tossing and stirring occasionally, until golden and crispy on the outside. Remove and drain on kitchen paper.
Combine the rocket, onion and red pepper in a large mixing bowl and add the dressing, tossing to combine well. Divide the salad evenly between 4 plates and arrange the chorizo on top. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.