• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• Salt and pepper
• 1/4 cup honey mustard
• 1 baguette, split lengthwise and halved crosswise
• 1/2 pound deli-sliced ham, chopped
• 2 cups Gruyère cheese, shredded
• 2 teaspoons fresh thyme, chopped
• 1 small shallot, finely chopped
• 2 tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil (EVOO)
• 2 heads frisée lettuce, torn
• 1 English (seedless) cucumber, thinly sliced
• 4 radishes, thinly sliced

Pre-heat the oven to 400°F.


In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.

Slather a quarter of the white sauce over each baguette quarter, then top with the ham, Gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.

Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza.

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