BUCKWHEAT, BACON & TOMATO SALAD WITH HONEY-DIJON DRESSING

	Wolf's Kasha (buckwheat groats), medium granulation -- use basic recipe amount on box (should be about 4 servings)*
	Mushrooms  -- approximately 8 oz., cleaned and sliced thickly
	Shallot -- 1, diced fine
	Tomato (any kind -- beefsteak, romas, grape, etc.) --  cut into bite size pieces (best to halve grape or cherry tomatoes)
	Bacon -- about 6 slices, cooked crisp, broken into bits
	Celery -- 1 or 2 ribs, diced
	Sweet onion -- sliced thin
	Peas, frozen -- approximately 1 cup, cooked tender-crisp (optional)
	Spinach leaves -- fresh, torn into bite-sized pieces (baby spinach leaves preferable)

1) Saute minced shallot in pan with a little olive oil, add sliced mushroom.  Cook until mushrooms are limp.  Deglaze with a splash of red wine. 

2) Make kasha according to directions on box (stirring with beaten egg or egg white in bowl before cooking) -- add mushroom mixture (with liquid) before adding hot liquid to kasha.

3) When kasha is done, let cool slightly.  Combine with tomato, bacon, celery, sweet onion  (and peas, if using). 

4) Toss with dressing (recipe below)

5) Spoon kasha mixture over bed of lettuce, garnish with additional sweet onion on top.  Serve with additional dressing on the side. 

*NOTE ON KASHA:  I use Wolf's which is found in the kosher food section of most grocery stores -- or at least in Kroger and Giant Eagle in Columbus.  You could use a different brand if that's what is in stores near you -- they probably have the same directions but definitely use the egg wash on the uncooked grain first because it makes a drier, fluffier cooked product.  Granulation is up to you -- I like the medium but you could use the whole if you prefer.

	Honey
	Grey Poupon Dijon mustard
	McCormick Herbs de Provence (or use marjoram, rosemary, thyme, basil, lavender, salt, pepper) -- 1/4 to 1 tsp., to taste
	Olive oil
	Cider vinegar