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Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives

kept byElyn7071
recipe byThe Kitchn

5 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided, plus more to taste
1/4 cup orange juice, divided
2 tablespoons lemon juice, divided
2 tablespoons grainy mustard, divided
1 tablespoon light brown sugar
2 medium fennel bulbs, stalks cut off, bulbs halved lengthwise, then cut in 1-inch thick wedges
5 clementines, washed and unpeeled, cut horizontally into 1/2-inch slices
1/4 cup kalamata olives
3 1/2 cups warm cooked millet
1 tablespoons dried mint
2 teaspoons dried thyme
Generous pinch dried ginger
1/2 cup chopped Italian flat-leaf parsley.



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