Balsamic Vinaigrette

½ shallot. sliced
¼ cup balsamic vinegar
½ Tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon white pepper
¼ cup oil

Directions:
1. Dice one whole English cucumber and half cherry tomatoes (1 pint).
2. Food process the ingredients for the vinaigrette then add to the vegetables.
3. Eat within 3 days.

Vinaigrette recipe adapted from Food52.com

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