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Crudites with Balsamic Dip




Source of Recipe


Recipe courtesy Bob Blumer


List of Ingredients




Balsamic Dip:
1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Crudites:
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed



Recipe



Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.