Crudites With Balsamic Dip Recipe

• 4 x carrot, peeled, sliced
• 2 x Belgian endive, separated
• 1 x red pepper, seeds and membranes discarded, sliced 1/4-inch thick
• 1 x fennel, bulb, trimmed, cored, cut in bite-size pcs
• 1 bn radish, trimmed
• 1 c. teardrop tomato, stems removed Balsamic Dip
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 1 x shallot, chopped
• 2 Tbsp. balsamic vinegar
• 1/4 c. extra virgin olive oil
• 1 Tbsp. freshly squeezed lemon juice
• 1/8 tsp salt
• 1/8 tsp freshly grnd black pepper

Directions