Baby Spring Vegetable with Truffle Cheese Fondue

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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)

SPRING VEGETABLES:

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