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 |
