Ingredients

• 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

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Instructions

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