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Ingredients

• 2 tablespoons fig, blackberry, or pomegranate preserves
• 2 tablespoons grated shallot
• 2 tablespoons sherry vinegar or white balsamic vinegar
• 1/3 cup extra-virgin olive oil (EVOO)
• Salt and pepper
• 5 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• Grated nutmeg
• 2 tablespoons Dijon mustard
• 8 slices good-quality white bread
• 5 ounces gruyère cheese, cut into 8 thin slices
• 8 slices baked ham
• 2 eggs
• 1 heart romaine lettuce, chopped
• 2 heads frisée lettuce, chopped
• 5 fresh figs, sliced

Description

Rachael Ray Magazine