We fell hard for this dressing when Chef Justine developed it for our Brussels sprouts with delicata squash, currants, and hazelnuts. The two kinds of vinegar balance the sweetness of the maple syrup, so it’s easy to use this dressing with a wide range of ingredients, both fresh and cooked. It’s particularly good with salads built with bitter-edged greens like arugula, radicchio, and endive. It’s a natural with apples, with bacon, and, of course, it’s stellar when drizzled over roasted butternut or acorn squash.