Warm Chestnut and Apple Salad
['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.
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