- 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
- 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; sauté 5 minutes. Add chestnuts; sauté 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.