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

Description

Chestnuts Are A Big Industry In The Languedoc; The Region Provides Most Of The French Supply Of The Chestnut Confection Marrons Glacés.

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