|100 g||cherry tomatoes|
|4 tsp||Dijon mustard|
|100 ml||vegetable oil|
|40 ml||balsamic vinegar|
Cut cucumber, bell peppers, and romaine heart into bite-sized pieces. Cut carrots into thin strips and radishes into thin medallions. Halve cherry tomatoes. Combine everything in a large bowl.
In a small bowl, combine Dijon mustard, honey, vegetable oil, and balsamic vinegar. Season to taste with salt, pepper, and chili flakes. Whisk together until smooth.