Crab Salad In Endive Leaves - cooking recipe

Ingredients

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

Preparation

Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
Gradually whisk in oil.
Add crabmeat and toss GENTLY to coat.
Arrange endive spears on pretty platter.
Spoon crabmeat atop endive spears.
Sprinkle with chives.