Warm Buckwheat Salad & Roasted Shallots, Apples, & Frisée Recipe – Sunset Magazine

Ingredients

• 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 frisée lettuce pieces
• 1/2 cup chopped flat-leaf parsley