Warm Endive Boats with Citrusy Millet, Balsamic Mushrooms and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the halved endives on a baking tray, brush them with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and roast for 12 minutes until tender but still holding their shape.

2. 2

   Meanwhile, place the millet, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Remove from the heat and let it stand covered for 5 minutes.

3. 3

   Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Set aside.

4. 4

   Fluff the millet with a fork and mix it with the lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 2 tablespoons fresh parsley.

5. 5

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook for 30 seconds.

6. 6

   Add the cremini mushrooms, dried thyme, the remaining 1/2 teaspoon salt, and black pepper. Sauté for 8 to 10 minutes until the mushrooms are browned and their liquid has evaporated.

7. 7

   Add the balsamic vinegar, white beans, and the remaining 1 tablespoon lemon juice. Cook for 2 more minutes, stirring gently to combine the flavors.

8. 8

   Fill each roasted endive half with a layer of citrusy millet and spoon the warm mushroom and bean mixture on top. Finish with the toasted walnuts and remaining fresh parsley. Serve immediately.