Crudites with Balsamic Dip

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