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Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives

Megan Gordon
  • minutes
  • Serves 6

INGREDIENTS

5

Clementines

2

Fennel, medium bulbs

1 tbsp

Mint, dried

2 tsp

Thyme, dried

1/4 cup

Kalamata olives

2 tbsp

Lemon juice

2 tbsp

Mustard, grainy

1 tbsp

Brown sugar, light

1/2 tsp

Kosher salt

5 tbsp

Olive oil

1/4 cup

Orange juice