|350 ml||vegetable broth|
|250 ml||apple juice|
|3 tbsp||unsalted butter|
|360 ml||whole milk|
|1½ tbsp||Dijon mustard|
|150 g||shredded Gruyère cheese|
|olive oil (for frying)|
|baguette (for serving)|
Remove the outer leaves of each endive, discarding any that are wilted or discolored. Then, slice in half lengthwise.
In a frying pan over medium heat, bring the vegetable broth and apple juice to a simmer. Add halved endives, cut side-down, reduce heat, and cook for approx. 8 min., or until tender. Remove them from the frying pan onto a paper towel-lined plate. Set aside and drain the frying pan.
Heat some olive oil in the same frying pan. Fry the drained endives for approx. 2 min. per side, until lightly brown. Carefully wrap each half in a slice of prosciutto and transfer to a baking dish.
Preheat oven to 200°C/390°F. Melt the butter in a saucepan over medium heat. Once melted, add the flour and stir to create a roux. Whisk in the milk and bring to a boil, then let simmer for approx. 5 min., until the sauce has thickened. Turn off the heat. Add Dijon mustard and season to taste with salt and freshly grated nutmeg. Add half of the shredded Gruyère cheese and stir until completely melted.
Pour the béchamel over the prosciutto-wrapped endives. Top with the remaining Gruyère cheese and transfer to the preheated oven on the highest grill setting. Bake for approx. 15., or until the sauce is bubbling and the cheese has browned. Serve with baguette. Enjoy!