Worth a trip

Warm Chestnut and Apple Salad

Name: Warm Chestnut and Apple Salad
Cuisine: french
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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; 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.

Recipes sourced from Epicurious.com.

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