Warm toasted millet salad with balsamic mushrooms, grilled radicchio and whipped feta walnut cream

Instructions

1. 1

   1. In a medium saucepan, dry-toast the millet over medium heat for 2 minutes, stirring, until nutty and fragrant. Add the water and 1/2 teaspoon salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let rest for 5 minutes; then fluff with a fork.

2. 2

   2. While the millet cooks, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the walnuts. Toast for 2 to 3 minutes until fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add another tablespoon of olive oil. Add the mushrooms and cook for 5 to 7 minutes, without stirring too much at first, until well browned. Add the garlic, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, black pepper, and thyme. Cook 1 minute more and set aside.

4. 4

   4. Heat a grill pan or wide skillet over medium-high heat. Brush the radicchio with 1/2 tablespoon olive oil and cook for 2 minutes per side, until marked and slightly softened. Drizzle with the remaining 1 tablespoon balsamic vinegar and remove from the heat.

5. 5

   5. In a small bowl, combine the feta, Greek yogurt, honey, lemon zest, and 1/2 tablespoon olive oil. Blend or mash until you have a thick, spreadable cream.

6. 6

   6. In a large bowl, toss the warm millet with the sautéed mushrooms. Taste and adjust with the remaining salt if needed.

7. 7

   7. To serve, spread the whipped feta cream on the base of plates or on a serving platter. Spoon the warm millet and mushrooms on top, add the warm radicchio wedges, and arrange the sliced pear over everything. Finish with the toasted walnuts and a few extra grinds of black pepper.

8. 8

   8. If you prefer the entire salad more evenly warm, place the seared radicchio and cooked mushrooms on a tray and heat for 3 minutes at 350°F / 175°C before assembling. Serve right away.