Maple Vinaigrette

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After 28 years of deliberation, I have decided to declare October my favorite month of the year. The Autumn sunlight is gorgeous against the rich hues of gold and burgundy saturating the leaves,  it’s perfect weather to break out those throw blankets and candles and watch Harry Potter movies, I adore the earthy flavors of the seasonal produce, and I love to reminisce to my days of trick-or-treating in my youth every Halloween. As our first Autumn back in the country, I find myself especially inspired by all the beautiful scenery. Sometimes the views are so breathtaking that I feel compelled to pull my car over when I’m driving to/from work and snap pictures on my iPhone. I’m usually disappointed that I can’t capture what I am experiencing. Autumn involves all five senses and there just isn’t an Instagram filter for that, folks

Onto the recipe…

Though I know maple syrup is collected and boiled down in the spring (thanks to  the knowledge of our friends who started to tap their own sugar maple tree), I crave this local topping in the Autumn. It pairs so well with the flavors of fall and I recently found an especially delicious maple vinaigrette for our greens.  It is the perfect combination of tart and sweet and it is positively scrumptious served with a salad that is adorned with chicken, goat cheese, sugared walnuts, dried cherries, and apples.  My own green vegetable-leary husband gladly chowed down on our dinners when this dressing was available. Do yourself a favor and add this simple vinaigrette to your repertoire. You will be happy you did.

Happy fall, everyone. To get you in the spirit, I’ve included some pictures of Autumn at our homestead below.

 Maple Vinaigrette 

Yield: About 3/4 cup dressing

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 Tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground black pepper

Directions

Place all ingredients into a mason jar with a lid or a dressing shaker. Shake vigorously until ingredients are well-combined. Serve over salad of your choice. Store leftovers sealed in the refrigerator for up to 2 weeks.

Source: Adapted from Smells Like Home

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The view from our from our front porch. I took this particular picture on a chilly Sunday morning when I was still dressed in my red pajamas, robe, and bright pink slippers. I wonder what our Amish neighbors think of their crazy neighbor who is always snapping photos outside. 🙂

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These are our sheep: Molesly (in the back), Daisy (on the left), and Mrs. Patmore (right). They are fabulous lawn mowers and they will eat grain right out of your hand.  In other news- I will never eat mutton again. IMG_2767

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Smith got to go on his first 4-wheeler ride. We went at a snail’s pace and used extreme caution. He loved it!

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My little pumpkin and his mini pumpkin that his cousin Jack gave him.

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4 Comments Add yours

  1. khaki says:

    yous write real purdy like….and that boy..hims a heart breaker. are you gonna let his hair grow ? or gonna buzz cut like his pop? and I second what Dodo said..great place to grow up.

    1. Lolly says:

      We are letting it grow. Atleast until it gets too long. 😊

  2. JoAnn Damko says:

    Your description of Autumn in the country makes us want to jump in the car and head on down. What a great place for Smith to grow up. Speaking of Smith, looking forward to seeing him on Facebook… Uncle Steve is smitten with Smith. Aunt Joann (Dodo) Sent from my iPad

    >

    1. Lolly says:

      Thanks, aunt dodo! Glad he can bring a smile to your faces. Hopefully we will see you soon.

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