feta endive boats

1 small sweet green or red pepper, cored, seeded, and finely chopped

3 large radishes, finely chopped

1 small carrot, peeled and grated

1 large shallot, finely chopped (2 tablespoons)

2 ounces feta cheese, finely crumbled

1/4 teaspoon black pepper

1/8 teaspoon salt

2 tablespoons snipped fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves

Sprigs fresh dill (garnish)

 1.  In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2.  Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.