French In A Flash: Parmesan And Gruyère Gougères With Jambon De Bayonne, Arugula, And Dijon-Chive Butter

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8-10 Parmesan and Gruyère Gougères (recipe follows)

Dijon-Chive Butter (recipe follows)

8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham

1 cup of baby arugula leaves

20 chives, halved

1 stick butter

1 cup water

1 cup flour

1 teaspoon sugar

3/4 teaspoon salt

3 large eggs

3 ounces shredded gruyère (about 1 1/2 cups), plus extra for topping the gougères

1 ounce shredded Parmagiano Reggiano (about 1/2 cup), plus extra for topping the gougères

Coarsely cracked black pepper

8 chives, snipped

3 tablespoons butter, room temperature

1/2 teaspoon Dijon mustard

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