Toasted Millet Salad
2 cups hulled millet
2 Tablespoons olive oil
4 cups Spinach, chiffonade
1 cup green beans; blanched and cut
2 cups Parmesan flakes
1 cup Grilled peaches, skinned and cut
½ cup Radishes, julienne
½ cup Red onion, minced
Rinse the millet under cold water and drain. Bring 4 cups of salted water to a boil in a large pot over high heat. Add millet to pot and allow to cook for 3 minutes. Reduce the heat to a simmer, stirring occasionally until millet is tender, approximately 10 to 15 minutes. You may have to add more water if necessary. Drain and rinse the millet with cold water to stop the cooking process. Toss with olive oil and allow millet to cool completely.
In a large mixing bowl combine cooled millet with other salad ingredients. Toss with vinaigrette and serve.
Grilled Peach Balsamic Vinaigrette
1 cup Balsamic vinegar
2 cup grilled peach pieces
¼ cup granulated sugar
1/2 to 3/4 cup extra-virgin olive oil
Salt and pepper to taste
In a small sauce pan, cook balsamic vinegar, peach pieces, and sugar until vinegar begins to thicken. Allow this mixture to cool. In a food processor blend together vinegar mixture, salt and pepper. This will puree the peach pieces as well. Slowly add oil to create an emulsion. Toss with salad.