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Mindful : August 2013
August 2013 mindful 27 Arugula and Millet Salad with Orange, Feta Cheese, and Prosciutto Serves 4 people For the dressing: Sea salt and pepper 1 tsp Dijon mustard 1 tsp honey 3 tbsp white wine vinegar 6 tbsp olive oil 1 tsp shallot, finely chopped 1 tbsp chives, chopped 1 tbsp coriander, chopped For the salad: 2 tbsp olive oil 1 cup millet (makes 4 cups cooked) 4 oranges 4 cups baby arugula leaves 41⁄2 ounces feta cheese, crumbled 12 slices prosciutto 3 tbsp pine nuts, dry roasted • In a small bowl, add sea salt and pepper to the mustard and honey, then stir in the vinegar. Add the olive oil and whisk to emulsify. Stir in the shallot, chives, and coriander. Set aside. • Inapot,heat1 tbsp olive oil over medium heat. When warm, add the millet and stir to coat for 1 minute. Add 2 cups water, 1 tbsp olive oil, and season with salt. Simmer, covered, for 20 minutes or until the liquid is absorbed. Remove from the heat and let rest for 5 minutes. Fluff with a fork and let cool (this can be prepared one day ahead and kept in the fridge).* • With a sharp serrated knife, peel the skin and pith from the oranges. Thinly slice the fruit; set aside. • In a salad bowl, combine the arugula and cooled millet, and toss gently with the dressing. Arrange in four dining plates. • Add the oranges slices, crumbled feta, and 3 slices of prosciutto on each plate. Add the pine nuts and serve immediately. * To avoid mushy millet, don’t overcook (it is best al dente).