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Fresh Vegetables with Balsamic Vinegar Dip

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Servings 8

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