Crab Salad in Endive Leaves

Ingredients

• 6 heads belgian endive separated trimmed
• 0.3 teaspoon pepper black freshly ground
• 24 ounces crab meat picked over drained
• 2 tablespoons dijon mustard 
• 6 servings chives fresh chopped for garnish
• 0.7 cup olive oil extra-virgin
• 1 teaspoon oregano dried
• 0.5 teaspoon salt 
• 4 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

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