Endive Spear With Smoked Salmon Ingredients: 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 (from about 3 large heads) 8 ounces thinly sliced smoked salmon, cut into 24 pieces fresh dill sprigs Directions: 1. Whisk lemon juice, onion, chopped dill, and mustard in bowl. Gradually whisk in oil. Season with salt and pepper. 2. Arrange endive leaves on platter. Top each with 1 piece of salmon. Drizzle each with vinaigrette; top with dill sprig. Download This Recipe