Crab Salad in Endive Leaves

• 4 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon dried oregano
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 cup extra virgin olive oil
• 16 ounces crabmeat, drained, picked over
• 4 heads Belgian endive, trimmed, separated into spears
• chopped fresh chives, for garnish

1. Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend.
2. Gradually whisk in the oil.
3. Add the crab meat and toss gently to coat.
4. Arrange the endive spears on a platter.
5. Spoon the crab meat atop the endive spears.
6. Sprinkle with chives and serve.

white wine vinegar, mustard, oregano, salt, ground black pepper, extra virgin olive oil, crabmeat, endive, fresh chives

Taken from www.food.com/recipe/crab-salad-in-endive-leaves-200794 (may not work)