Cucumber, Grape Tomato and Dill Salad Recipe courtesy Wayne Harley Brachman 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 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.		Recipe Summary Prep Time: 20 minutes Cook Time: 5 minutes Yield: 2 to 4 servings User Rating:

Episode#: MP1B09
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