Crab Salad in Endive Leaves

Ingredients

• 4 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil
• 24 ounces crabmeat, drained, picked over
• 6 heads Belgian endive, trimmed, separated into spears
• Chopped fresh chives, for garnish

Directions

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.

Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.