Endive Spears with Smoked Salmon and Lemon-Dill Vinaigrette

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.