Crab Salad in Endive Leaves

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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