Warm Chestnut and Apple Salad
A luxurious winter salad combining peppery arugula and endive with warm sautéed apples, chestnuts, and shallots, dressed in a flavorful combination of walnut and olive oils with red wine vinegar.
8 servings
15 min
Ingredients
- •6 cups arugula
- •6 cups curly endive
- •3 tablespoons extra-virgin olive oil
- •1½ medium Granny Smith apples
- •¾ cup shallots
- •1½ cups steamed chestnuts
- •3 tablespoons red wine vinegar
- •4½ tablespoons walnut oil
Cooking Instructions
- 1.
Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.)
5 min
- 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.
10 min
