Fresh Vegetables with Balsamic Vinegar Dip
Ingredients
- 1 TBSP Dijon mustard
- 1 TBSP Acacia Honey*
- 1 Shallot, minced
- 2 TBSP Aged Balsamic Vinegar
- 1/4 Cup Sun Dried Tomato EVOO*
- 1 TBSP Freshly squeezed lemon Juice
- 1/8 tsp salt
- 1/8 tsp Freshly Ground Black pepper
- 4 carrots, peeled and sliced
- 2 Belgian Endives, separated
- 1 red pepper, membranes and seeds removed, sliced 1/4 inch strips
- 1 fennel bulb, trimmed and cored and sliced into bite sized pieces
- 1 bunch radishes
- 1 cup grape tomatoes, stemmed
Instructions
- Puree all ingredients up to the vegetables in a blender for 30 seconds
- Serve in a bowl alongside the vegetables
