WARM CHESTNUT AND APPLE SALAD

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

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.

Make 8 servings.
Bon Appétit
October 2005