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6 cups (packed) arugula |
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6 cups (packed) coarsely torn curly endive |
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3 tablespoons extra-virgin olive oil, divided |
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1 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice |
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3/4 cup thinly sliced shallots |
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1 1/2 cups steamed chestnuts (from two 7.25-ounce jars), coarsely chopped |
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3 tablespoons red wine vinegar |
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41/2 tablespoons walnut oil |
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| Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.) |
| Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; saut/(c) 5 minutes. Add chestnuts; saut/(c) 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. |
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recipe from: epicurious.com, 10/23/05
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