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
- 4 1/2 tablespoons walnut oil
Description
Sautéed Apples And Chestnuts Are Tender And Delicious Over A Bed Of Fresh, Crisp Lightly Dressed Greens.
Bon Appetit Magazine
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