Croque monsieur with frisee salad

Melt the butter and whisk the flour in; cook the flour out so there is no raw flour in the bechamel.

Add the milk and let it thicken.

Season with salt, black pepper and a little grated nutmeg.

If the bechamel does not take, add a little more roux -- flour and butter.

Whisk the grated cheese into the bechamel.

Lay the bread down, add two pieces of ham, spoon the cheese bechamel over and top with more cheese.

For the vinaigrette: Dijon mustard, a little honey and red wine vinegar.

Whisk the dried herbes de Provence into the vinegar first -- the acid opens up the dried herbs.

Add a pinch of salt and whisk the olive oil in very slowly to emulsify; the Dijon helps the emulsification.

Toss the frisee with radish and fennel cut on the mandolin, parsley with its stems, and chopped lightly toasted walnuts.

Plate the sandwich with the salad.