Warm Buckwheat Salad With Roasted Shallots, Apples, And Frisée

• 1 cup coarsely cracked buckwheat groats (kasha)*
• 5 large shallots, peeled and quartered
• 2 tart-sweet apples such as Gala, cored and cut into 1/2-in. wedges
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 5 tablespoons olive oil, divided
• 3 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 cup frisee lettuce pieces
• 1/2 cup chopped flat-leaf parsley

1. Bring 2 cups water to a boil in a medium pot. Add buckwheat, cover, and reduce heat to low. Cook until water is absorbed, about 10 minutes. Set aside.
2. Preheat oven to 425u0b0. Toss shallots and apples with 1/2 tsp. each salt and pepper and 1 tbsp. oil, spread on a baking sheet, and roast, stirring occasionally, until apples are golden and barely tender and shallots are lightly caramelized, 12 to 15 minutes.
3. Whisk together remaining 4 tbsp. oil, remaining 1/2 tsp. each salt and pepper, the vinegar, mustard, and honey in a large bowl. Add reserved buckwheat, warm apples and shallots, frisee, and parsley and toss gently.
4. *Find in the international aisle with the Eastern European ingredients.
5. Note: Nutritional analysis is per serving.

kasha, shallots, tartsweet apples, kosher salt, pepper, olive oil, sherry vinegar, mustard, honey, frisuee lettuce pieces, flatleaf

Taken from www.myrecipes.com/recipe/warm-buckwheat-salad (may not work)