Arugula and Endive With Chestnuts and Apples

• 6 cups arugula
• 6 cups coarsely torn curly endive lettuce
• 1 12 tablespoons extra virgin olive oil
• 1 12 granny smith apples, peeled, cored, cut into 1/2-inch dice
• 34 cup shallot, thinly sliced
• 1 12 cups steamed chestnuts, coarsely chopped (from two 7.25-ounce jars)
• 3 tablespoons red wine vinegar
• 4 12 tablespoons walnut oil
• 1 12 tablespoons olive oil

1. Combine the arugula and endive, and refrigerate covered with a damp towel.
2. In a large skillet on medium high heat, saute the apples and shallots in 1 1/2 tablespoons olive oil.
3. After 5 minutes add the chestnuts and saute 1 minute.
4. Stir in vinegar, scraping the pan to loosen the browned bits.
5. Remove from heat and stir in walnut oil and 1 1/2 tablespoons olive oil.
6. Season to taste with salt and pepper.
7. Pour chestnut mixture over arugula and toss.
8. Serve warm.

arugula, endive lettuce, extra virgin olive oil, apples, shallot, steamed chestnuts, red wine vinegar, walnut oil, olive oil

Taken from www.food.com/recipe/arugula-and-endive-with-chestnuts-and-apples-198979 (may not work)