Baby Spring Vegetable with Truffle Cheese Fondue

• 2 ounces butter
• 2 ounces flour
• 1 cup milk, scalded
• Pinch nutmeg
• 1 tablespoon truffle oil
• 3 ounces shredded white cheese (cheddar for example)
• 1 -ounce grated Parmesan cheese
• Salt and pepper to taste
• 1 bunch chives, chopped
• Slivers of fresh truffles (if available)
• 6 baby artichokes
• 2 baby bok choy
• 1/2 pound white asparagus (substitute green if white is unavailable)
• 1 bunch baby carrots
• 1/4 pound haricots verts
• 1 red pepper, julienned
• 10 yellow pear tomatoes

1. Melt butter in a small saucepan and mix in flour.
2. Stir for about a minute and add hot milk slowly and whisk.
3. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan.
4. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated.
5. Season to taste.
6. Garnish with chives and fresh truffles
7. Blanch and shock the first five vegetables.
8. On a hot grill pan, grill artichoke, bok choy and asparagus.
9. Arrange all of the vegetables around the fondue pot and serve.

butter, flour, milk, nutmeg, truffle oil, white cheese, parmesan cheese, salt, chives, slivers, baby artichokes, baby bok choy, white, baby carrots, verts, red pepper, yellow pear tomatoes

Taken from www.foodnetwork.com/recipes/baby-spring-vegetable-with-truffle-cheese-fondue-recipe.html (may not work)