Directions

1. Toss the lettuce (and arugula, if using) in a large bowl. This can be prepared up to 6 hours ahead. Cover with a damp kitchen towel and refrigerate.
2. Heat 1 ½ tbsp olive oil in a large skillet over medium-high heat.
3. Add the apples and shallots. Sauté for about 5 minutes.
4. Add the chestnuts and continue sautéing for about 1 minute.
5. Stir in the vinegar and scrape up any browned bits from the bottom of the pan.
6. Remove from heat and stir in the walnut oil and remaining olive oil. Season to taste with salt and pepper.
7. Pour the warm chestnut dressing over the lettuce and toss.
8. Add the blue cheese, serve, and enjoy!