Sorghum With Summer Corn, Tomatoes, And Tarragon

• 3 cups unsalted chicken stock
• 1 cup uncooked sorghum
• 8 teaspoons olive oil
• 1 tablespoon fresh tarragon
• 2 tablespoons vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces roasted asparagus
• 2 cups halved cherry tomatoes
• 1 1/2 cups fresh corn kernels

1. Combine chicken stock and sorghum in a medium saucepan. Bring to a boil; cover, reduce heat to low, and simmer 1 hour and 10 minutes or until tender. Drain; cool. Combine olive oil, tarragon, vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl, stirring well with a whisk. Add cooked sorghum, asparagus, tomatoes, and corn kernels; toss.
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sorghum, olive oil, tarragon, vinegar, mustard, garlic, kosher salt, black pepper, asparagus, tomatoes, corn kernels

Taken from www.myrecipes.com/recipe/sorghum-corn-tomatoes-tarrgon (may not work)