Grilled Fresh Figs, Peaches, Vidalia Onions, Millet and Fresh Tarragon Balsamic Dressing

Ingredients:
2 cups cooked cooled millet, (cooked according to package directions)
8 fresh figs (cut in halves)
2 sweet peaches (cut in halves and pitted)
I love to put a mustard based hot sauce on the fresh peaches before grilling. Give an extra kick!
1-2 onions, halved, your choice
One bunch Fresh Tarragon, chopped
1/2 Academia Barilla extra virgin olive oil
1/2 cup Spriana 4 leaf Traditional or Fig Balsamic
Spriana Sea Salt: Vanilla Bean, Lime Fresco, Sel Gris, Habanero

Optional: Prosciutto, Arugula, Toasted Pecans, blue cheese, chopped hard boil eggs….

Instructions:
Whisk oil and vinegar together, pepper to taste.
Fold in one half of tarragon.
Grill Peaches, Figs and onions!
Cut figs, peaches and onions to desired size. If making individual plates, keep halved or quartered.
Combine 1/2 dressing with millet. Center in plate, arrange fruits and vegetables. Drizzle remaining dressing. Garnish with desired amount of tarragon, Sea Salt and other items suggested earlier. Adding 2 of the suggested options will suffice! Think more protein!

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

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