Endive with Salmon and Feta
5oz goat cheese5 T nonfat yogurt1 lb endive6oz smoked salmon cut into thin strips1 lemonfresh dill
Mix together goat cheese and yogurt until smooth and spreadable. (Filling can be made 2 days in advance.) Spread about 1 tsp filling onto each endive leaf. Top with salmon and arrange on a platter. (Stuffing can be done 8 hours in advance and stored in the refrigerator.) Just before serving sprinkle with lemon, dill, and pepper.
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