Ingredients

• 1 large shallot, finely minced
• 1 tablespoon Dijon mustard
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• 1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4-inch half moons
• 1 bunch fresh dill, trimmed and minced
• Lightly toasted fennel seeds
• 1 serrano chile, seeded and chopped
• 1 pint grape tomatoes

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Instructions

1. Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.