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
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