Buckwheat and Shiitake Mushroom Salad with Gouda

Preparation

1. Step 1

   Heat ⅓ cup oil in a large skillet over medium-high. Cook buckwheat, stirring often, until slightly darkened in color and fragrant, about 5 minutes; transfer buckwheat and oil to a large bowl.

   Step 2

   While the buckwheat cools, cut peels and white pith from lemons; discard. Cut between membranes to release segments onto a cutting board. Squeeze membranes over a small bowl to yield ¼ cup juice; discard membranes. Coarsely chop segments and add to bowl with buckwheat. Add lemon juice, mushrooms, parsley, and half of Gouda and season with salt and pepper; toss to combine. Top with remaining Gouda and drizzle with oil. Grind a little more pepper on top.