Indulge in the comforting embrace of autumn with our Maple Olive Oil Vinaigrette with Grilled Squash and Pears. This delectable side dish captures the essence of the season, featuring a harmonious blend of Piro Extra Virgin Olive Oil, Bonini 3-year aged balsamic vinegar, and Paul Family Farm Maple Pure Pennsylvania Maple Syrup. The optional hint of minced garlic adds an extra layer of flavor complexity.
Ingredients:
- 1/4 cup Piro Extra Virgin Olive Oil
- 2 tablespoons Bonini 3-year aged balsamic vinegar
- 2 tablespoons Paul Family Farm Maple Pure Pennsylvania Maple Syrup
- 1 clove garlic, minced (optional)Salt and black pepper to taste
- 2 cups sliced and grilled squash (such as zucchini or butternut squash
- 2 ripe pears, sliced and grilled
Instructions:
- In a small bowl or jar, combine the Piro Extra Virgin Olive Oil, Bonini 3-year aged balsamic vinegar, and Paul Family Farm Maple Pure Pennsylvania Maple Syrup, along with the minced garlic if desired.
- Season the mixture with a pinch of salt and freshly ground black pepper. Adjust the seasonings to your preference. You can add more maple syrup for extra sweetness if you like.
- Whisk or shake the ingredients vigorously until they are well blended. If using a jar, secure the lid and shake to emulsify the vinaigrette.
- Taste the vinaigrette and fine-tune the sweetness or acidity to your liking. Add more maple syrup for sweetness or more balsamic vinegar for additional acidity if needed.
- Arrange the grilled squash and pears on a serving platter, and drizzle the Maple Olive Oil Vinaigrette over them.
- Your Maple Olive Oil Vinaigrette with Grilled Squash and Pears is now ready to enjoy as a flavorful and wholesome side dish.
This combination adds a delightful twist to your dish, combining the sweet and savory vinaigrette with the smoky flavors of grilled squash and pears.
Photography: Paul Family Farm
