Warm Chestnut and Apple Salad
- Preparing Time: -
- Total Time: -
- Served Person: Make 8 servings
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil, divided
- Carbohydrate 20 g(7%)
- Fat 40 g(62%)
- Fiber 2 g(10%)
- Protein 2 g(3%)
- Saturated Fat 4 g(20%)
- Sodium 17 mg(1%)
- Calories 444
Preparation 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.
Preparation 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.
