Recipe courtesy of Bob Blumer

Crudites with Balsamic Dip

Name: Crudites with Balsamic Dip
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 servings

Ingredients

Balsamic Dip:

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

Crudites:

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

Directions

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

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Show: The Surreal Gourmet

Episode: Fondues and Fondont's

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Crudites with Balsamic Dip

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