2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
2 teaspoon freshly grated or ground nutmeg
Salt and freshly ground black pepper
8 slices sandwich bread
3/4 pound baked ham, thinly sliced
2 cups shredded Gruyere or Swiss cheese
2 tablespoons white wine vinegar
1 teaspoon apricot jam or orange marmalade
2 teaspoons dried tarragon
3 tablespoons extra-virgin olive oil
6 cups mixed baby greens, any variety
Heat a heavy nonstick pan or a griddle over medium-low to medium heat.
Heat a small sauce pot over medium heat. Add 2 tablespoons of the butter and melt. Whisk the flour into the butter and cook for 1 minute, then whisk in the half-and-half. Season with 1 teaspoon of the
mustard, the nutmeg, salt, and pepper and cook for 2 minutes to thicken. Dijon
In a salad bowl, whisk together the remaining teaspoon of mustard, the vinegar, apricot jam, and tarragon. Whisk in the EVOO in a slow stream.