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 and view the full Food safety at home video.