By darkdog, member
Posted: October 10th, 2012
Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. 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. Drain and rinse the millet with cold water to stop the cooking.
Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.
Put the balsamic vinegar and lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the and honey. Taste and season with salt, pepper, and additional balsamic vinegar and lemon juice or olive oil as needed.
Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the artichoke hearts, bell peppers, Brussels sprouts, cannellini, chickpeas, Cheddar, and chives and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.