ENDIVE SPEARS WITH SMOKED SALMON AND LEMON-DILL VINAIGRETTE

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ENDIVE SPEARS WITH SMOKED SALMON AND LEMON-DILL VINAIGRETTE image

Categories     Fish     Leafy Green     Appetizer

Yield 8 servings

Number Of Ingredients 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 (from about 3 large heads)
8 ounces thinly sliced smoked salmon, cut into 24 pieces
Fresh dill sprigs

Steps:

  • 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; chill.) Drizzle each with vinaigrette; top with dill sprig.

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