Sauteed chorizo dices in a small pan with a drizzle of olive oil for 4-5 minutes on medium high heat. Add diced onion and cook until translucent, no coloration. Add the pine nuts, deglaze with the vinegar and reduce for 2 minutes. Add the confit onion, parsley, season with salt and pepper. Off the heat, incorporate the rest of the olive oil until obtention of a vinaigrette. Set aside and reserve at room temperature.
Drizzle olive oil on the sourdough bread and grill until crispy and nicely charred. Set aside.
Spread fresh ricotta onto the toasted sourdough bread. Place fig wedges on ricotta to cover the whole bread. Dress with the chorizo vinaigrette and finish with salt and pepper.
