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Crudites With Balsamic Dip - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown

2 x Belgian endive, separated

1 c. teardrop tomato, stems removed Balsamic Dip

1 x shallot, chopped

Ingredients	Per Serving Qty	Common Price	Price per Serving
4 x carrot, peeled, sliced	1 carrot	$1.49 per pound	$0.20
1 x red pepper, seeds and membranes discarded, sliced 1/4-inch thick	1/4 pepper	$3.29 per pound	$0.22
1 x fennel, bulb, trimmed, cored, cut in bite-size pcs	1/4 fennel	$2.10 per pound	$0.27
1 bn radish, trimmed	1/4 bunch	$1.49 per cup	$0.37
1 Tbsp. Dijon mustard	3/4 teaspoon	$2.69 per 8 ounces	$0.04
1 Tbsp. honey	3/4 teaspoon	$4.69 per 12 ounces	$0.07
2 Tbsp. balsamic vinegar	1 1/2 teaspoons	$6.59 per 17 fluid ounces	$0.10
1/4 c. extra virgin olive oil	1 tablespoon	$5.99 per 16 fluid ounces	$0.19
1 Tbsp. freshly squeezed lemon juice	3/4 teaspoon	n/a
1/8 tsp salt	0.03 teaspoon	$2.91 per 16 ounces	$0.00
1/8 tsp freshly grnd black pepper	0.03 teaspoon	$7.99 per 16 ounces	$0.00
Total per Serving			$1.46
Total Recipe			$5.85