I took the idea from here, and it would be good with asparagus and basil but I didn't feel like shopping so plan to use what I have on hand and I'll eat it with sardines.
Ingredients
- 3/4 cup millet
- 1 1/2 cup vegetable broth
- 1/4 cup olive oil
- 1/4 cup sherry or red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup minced onion
- pepper, salt
- 4 cups baby arugula
- 1 cup dried cherries
- 1/2 cup herbs (using mint today; basil would be good as in recipe)
- other vegetables such as roasted asparagus
- pepitas or other nuts/seeds
Directions
Cook the millet - rinse well, then toast for a few minutes in a dry skillet, then add to heated broth and cook for 20 minutes. Fluff, let rest off heat for 10 minutes, let cool.
Make dressing: whisk together oil, vinegar, mustard, salt & pepper in a large bowl. Add in onion. Add the rest of the ingredients and mix well.
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