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Savoring Squash

Chef de Cuisine Brett “Shaggy” Duffee of Bayona showcases squash in a summer salad

Jeffery Johnston

Summer Squash Salad

4-5 pieces local squash
1 sweet onion, shaved
drizzle olive oil
salt and pepper to taste
4 ounces whole butter
6 sage leaves
1 Tablespoon flour
1/4 cup riesling
2 teaspoons lemon juice
6 ounces Taleggio cheese, cubed
4 slices prosciutto or speck

Slice squash thinly and dress with a squeeze of lemon juice, extra virgin olive oil and salt and pepper.

Slowly brown butter, adding sage leaves. Remove them when crisp. Using caution, whisk flour into browned butter. Wait until the mixture stops foaming and add in riesling, lemon juice and then Taleggio cheese. Stir until cheese is incorporated and smooth; if fonduta (cheese mixture) is too thick, add more. Reduce slowly.

Arrange squash, onion and prosciutto on a plate, then drizzle with fonduta. Garnish with crispy sage leaves. Serves 2

430 Rue Dauphine | 525-4455

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