Cut 3 1/2 ounces Spanish chorizo into quarters lengthwise, then cut crosswise into 1/2-inch thick pieces (about 2/3 cup). Mince 1 medium shallot (about 1/3 cup). Finely chop the leaves and tender stems of 5 fresh cilantro or parsley sprigs (about 1 heaping tablespoon).
Place the chorizo in a medium skillet and add 1/4 of the cup olive oil. Cook over medium heat, stirring occasionally, until the chorizo is crisp and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate.
Add the shallots to the skillet and cook, stirring occasionally, until translucent and fragrant, about 2 minutes. Remove the skillet from the heat.
Squeeze the juice 1/2 medium lemon into the skillet (about 1 tablespoon). Add the cilantro or parsley, 1/4 cup sherry vinegar, 1 1/2 teaspoons honey, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt. Whisk to combine. While whisking continuously, slowly pour in the remaining 1/4 cup olive oil. Taste and season with more kosher salt and black pepper as needed.
Spoon the warm vinaigrette over salad greens, roasted vegetables or grilled protein. Serve with the crispy chorizo.
