For the chorizo vinaigrette, put 1 tablespoon of oil in a medium skillet over medium-high heat. Once the pan is hot, add the chorizo and brown for 1 minute. Add the shallot and brown for another 2-3 minutes, stirring occasionally.
Add the maple syrup and reduce for 2-3 minutes and deglaze with the vinegar. Let cook an additional 3-4 minutes, until syrupy.
Transfer the chorizo mixture to a vinaigrette jar and add 2 tablespoons of oil. Set aside.
For the mushroom toast, melt the butter in a large skillet over high heat. Once the butter is very hot, add the mushrooms, coat them well with butter and brown for 3-4 minutes. Add 2 tablespoons of butter, mix and cook for 2-3 minutes more.
Deglaze with the white wine, add the garlic and reduce completely, about 3-4 minutes. Add the veal stock and reduce almost completely.
Once the veal stock is reduced, remove the pan from the heat and add the Oikos 11% Extra Creamy Yogurt. Mix well and add the fresh herbs.
Toast the bread, top with the mushroom mixture, the chorizo vinaigrette and garnish with some chopped chives. Enjoy!