Buckwheat Apple Frisée Salad
1 cup buckwheat **
2 apples, 1/2 inch wedges
1 tsp sea salt (divided)
1 tsp pepper (divided)
5 Tbsp olive oil (divided)
3 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1 tsp raw honey (or agave for vegans)
1 cup frisée lettuce pieces
1/2 cup chopped flat leaf parsley
Cook 1 cup buckwheat in 2 cups water for 10 minutes. Transfer to a bowl and let it cool.
Toss shallots and apples with 1/2 tsp sea salt and 1/2 tsp pepper and 1 Tbsp oil. Roast 12-15 mins on a cookie sheet @ 425 F.
For the dressing, whisk remaining oil, salt, pepper, the vinegar, mustard, and honey (or agave).
Combine the parsley, frisée, apples, shallots, buckwheat, and dressing and toss.
**I sprouted my buckwheat until there were tiny tales and then cooked it in half the amount of water. So 1 cup sprouted buckwheat to 1 cup water, cooks in about 8 minutes).
For soaking benefits instructions: http://kaletothequeen.weebly.com/3/post/2012/07/soaking.html
For sprouting benefits and instructions: http://kaletothequeen.weebly.com/3/post/2012/07/sprouting.html