The nutritional power of millet is often belied by its tiny size. Using it in a salad creates a different, creamier texture to standard rice or cracked wheat. Also, by adding walnuts to this delightful salad, it becomes a full vegetarian meal in both texture and nutritional value.
However, the subtle flavors in this dish also work well as a delicious base for wild fish or free-range chicken.
Combine the millet and vegetable broth in a medium saucepan. Turn to high and bring to a boil. Reduce the heat to medium and cover, allowing to simmer for 20 minutes, or until all the liquid is absorbed. Toss the millet and let it sit, uncovered, until warm.
Toss the sliced onion and fennel root with the grapeseed oil in a large frying pan. Turn to medium high and fry for 5 to 8 minutes, or until soft and golden brown. Remove from heat and let cool to warm.
Blend all of the vinaigrette ingredients together until smooth.
Combine the cooked millet, caramelized onion and fennel, nectarines, zucchini and walnut pieces in a large bowl. Pour the vinaigrette over and toss until it coats every ingredient evenly. Serve garnished with a sprinkle of walnuts or with a piece of fish on top, if desired.