Warm Chestnut And Apple Salad

• 6 cups (packed) arugula
• 6 cups (packed) coarsely torn curly endive
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
• 3/4 cup thinly sliced shallots
• 1 1/2 cups steamed chestnuts (from two 7.25-ounce jars), coarsely chopped
• 3 tablespoons red wine vinegar
• 41/2 tablespoons walnut oil

1. Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.)
2. Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; saute 5 minutes. Add chestnuts; saute 1 minute. Stir in vinegar, scraping up any browned bits. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Pour chestnut mixture over arugula mixture; toss. Divide salad among 8 plates.

arugula, curly endive, extravirgin olive oil, apples, shallots, steamed chestnuts, red wine vinegar, walnut oil

Taken from www.epicurious.com/recipes/food/views/warm-chestnut-and-apple-salad-232871 (may not work)