For Salad:
- Rinse and drain the millet then toast in a small pot over medium until fragrant and toasty, about 2-3 minutes. Add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit for a few minutes to cool to room temperature.
- In a bowl, toss cooled millet with sliced fennel, radishes, green onions, herbs and walnuts. Mix until combined.
- Serve over arugula.
- Dress with Lemon Dill Dressing.
For Dressing:
- Place all ingredients in a small high speed blend and blend until smooth, adding more olive oil if needed.
Optional: Can add 1/3 cup cashews (soaked overnight) to make it creamier.
