Ingredients: 1 large Shallot, finely minced
1 Tablespoon Dijon mustard
1/4 cup Balsamic Vinegar
3/4 cup Olive Salad
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
Directions: 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 grape tomatoes. Spoon out and serve!
