Crudites with 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
• 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

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

mustard, honey, shallot, balsamic vinegar, olive oil, freshly squeezed lemon juice, salt, freshly ground black pepper, carrots, belgian endives, red pepper, fennel bulb, radishes, teardrop tomatoes

Taken from www.foodnetwork.com/recipes/crudites-with-balsamic-dip-recipe.html (may not work)