Millet Avocado Citrus Salad

Directions

1. Rinse the millet under cold water and drain.
2. Bring seven cups of water to a boil in a four-quart pot over high heat.
3. Add ¾ tsp. Kosher salt. Add the millet, reduce the heat to a simmer and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes.
4. Drain and rinse the millet with cold water to stop the cooking.
5. Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbsp. of the EVOO, and toss lightly to coat.
6. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.
7. Put the balsamic and wine in a small bowl and gradually whisk in the remaining half cup of EVOO.
8. Whisk in the honey, if desired. Taste and season with salt, freshly ground black pepper, and additional vinegar, juice, or oil as needed.
9. Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps.
10. Add the avocado, orange segments, red onion, mint and half cup prepared vinaigrette and toss.
11. Taste and season as needed with more vinaigrette, salt and pepper.
12. Serve and enjoy!