Squash Panzanella with Mozzarella & Crispy Sage I Georgie Eats

Meanwhile, you can make the vinaigrette. Melt the butter in a small frying pan over a low heat. Let it bubble and crackle, swirling the pan occasionally, until the butter is covered with a layer of foam and the underneath has turned a golden brown. This will take 3–4 minutes. At this point, add the shallot and continue to cook for a further 2–3 minutes, still swirling occasionally, until the butter has darkened to a nutty brown colour, then remove from the heat. You don’t want it to get too dark, so just keep an eye on it. Also, it will spit, so just be careful! Add the Dijon mustard, honey, white wine vinegar and a good pinch of salt and stir to combine. Taste and adjust the seasoning, if needed.