Instructions
CHAMPAGNE VINAIGRETTE:Pour Champagne vinegar into a medium-sized bowl. Add olive oil in a slow stream, whisking until emulsified. Add salt & pepper to taste.

SALAD:1. Preheat oven to 400.

2. Make a cut in the outer hull of each chestnut, then roast the nuts in a shallow baking pan in a 400-degree oven for 20 minutes. Remove the nuts from the oven and wrap them immediately in a damp kitchen towel. Steam for 15 minutes, then peel.

3. Pour the sugar into a small non-reactive saucepan and warm over medium heat until it dissolves, about 7 minutes. Once it begins to caramelize, stir with a wooden spoon. As the sugar becomes a light brown caramel, fold in the chestnuts. Spread the mixture onto a baking sheet to cool. Once cooled, chop the candied chestnuts in halves. Some pieces of the caramel will break off; keep them with the nuts.

4. In a large bowl, combine the endive, shallots, parsley, and half the candied chestnuts. Drizzle with the vinaigrette; add salt and pepper to taste. Toss lightly.

5. Divide the salad among plates, place a slice of goat cheese on top of each, sprinkle the remaining candied chestnuts on each and serve immediately.

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Yields: 4 Servings
     From Los Angeles Times, December 17, 2003, page F4

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