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.