Grilled Pattypan Squash With Hot Chorizo Vinaigrette

• 8 patty pan squash, trimmed, cut in half along scalloped edge
• Kosher salt, to taste
• 1 tablespoon olive oil
• 6 ounces fresh, raw chorizo sausage
• 1/4 cup extra-virgin olive oil
• 1/3 cup sherry vinegar
• 1 tablespoon chopped fresh mint, plus more for garnish

1. Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
2. Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
4. Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.

patty pan, kosher salt, olive oil, sausage, extravirgin olive oil, sherry vinegar, fresh mint

Taken from www.allrecipes.com/recipe/244789/grilled-pattypan-squash-with-hot-chorizo-vinaigrette/ (may not work)