Toasted Millet Salad with Roasted Fennel, Tangerines and Avocado recipe | PCC Community Markets

Ingredients

• 1 cup millet
• 2 1/2 cups vegetable stock
• 5 tablespoons olive oil, divided
• 3 tablespoons orange juice, divided
• 2 fennel bulbs – stalks removed, halved and cut into 1-inch wedges
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon stone-ground mustard
• 4 tangerines, peeled and segmented
• 1 avocado, sliced
• 1/4 cup chopped kalamata olives
• 1/4 cup chopped fresh mint