1 Baguette - Split Lengthwise and Halved Crosswise
1/2 lb Deli-Sliced Ham - Chopped
2 c Gruyere Cheese - Shredded
2 tsp Fresh Thyme - Chopped
1 Small Shallot - Finely Chopped
2 T White Wine Vinegar
1/4 c Extra-Virgin Olive Oil
2 Heads Frisee Lettuce - Torn
1 English Cucumber - Thinly Sliced
4 Radishes - Thinly Sliced
Preheat the oven to 400 degrees. 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, gruyere and thyme. Bake until the cheese is bubbly, about 12 minutes.
Meanwhile, in a small bowl, combine the shallots and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the olive oil. In a large bowl, combine the lettuce, cucumber and radish; toss with the dressing. Serve the salad with the pizza.
Don't toss all of the salad with the dressing in order to offer other options of dressing.
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