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