2 green onions, white and green parts thinly sliced
1 cup fresh herbs, tightly packed (dill, mint, cilantro)
1/2 cup toasted walnuts (optional)
2 cups arugula
For Lemon Dill Dressing:
1/2 cup packed fresh dill
Juice and zest of one lemon
1 clove garlic
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil|
Sea salt and pepper to taste
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.
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.