Warm Chorizo Spinach Salad

We've made this before, but it must not have made it in here.  Thank you Mr. Rick Bayless.

http://www.rickbayless.com/recipe/view?recipeID=235

Serves 4 (he says):

8 ounces (1 packed cup) fresh Mexican chorizo, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
Salt
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jícama, peeled and cut into 1/4-inch cubes

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat.  Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2.   Create the dressing, finish the salad.   To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jícama, mix well and serve. 
 
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This time we made it with 4 chorizo links, a big red onion, doubled the vinegar, 1 tbs sugar, smidge oil.