Warm Chestnut and Apple Salad

Ingredients for Warm Chestnut and Apple Salad

• 6 cups (packed) rocket

• 6 cups (packed) coarsely torn curly endive

• 45ml extra-virgin olive oil, divided

• 1 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice

• 90g thinly sliced shallots

• 230g steamed chestnuts (from two 7.700g jars), coarsely chopped

• 45ml red wine vinegar

• 300ml walnut oil

How to make Warm Chestnut and Apple Salad

Toss rocket 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 rocket mixture; toss. Divide salad among 8 plates.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.