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Endive Spears w/Smoked Salmon (P, TNT)
Source: Bon Appetit, June 2002
Serves: 8

1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 cup olive oil
24 Belgian endive leaves, about 3 large heads
8 ounces smoked salmon, thinly sliced
Fresh sprigs dill

Whisk lemon juice, onion, chopped dill, and mustard in bowl. Gradually whisk in oil. Season with salt and pepper.

Arrange endive leaves on platter. Top each with 1 piece of salmon. (Can be made 2 hours ahead. Cover and chill.) Drizzle each with vinaigrette. Top with dill sprig.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A