Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisee
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 tsp kosher salt, divided
1 tsp pepper, divided
5 tbsp olive oil, divided
3 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tsp honey
1 cup frisée 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 425°. 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 oil, remaining salt and pepper, the vinegar, mustard, and honey in a large bowl. Add reserved buckwheat, warm apples and shallots, frisée, and parsley and toss gently.