shared via A House in the Hills
This salad features arugula microgreens, which have four to six times the amount of nutrients in full grown arugula leaves.
3 1/2 cups micro arugula
1 cup blackberries (ripe and sweet!)
2 tablespoons pine nuts
1 ear red corn, cut off the cob
1/2 bunch white asparagus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed
2 tablespoons chopped caper berries (stems removed)
1 1/2 tablespoons of mint, finely chopped
Rinse and dry microgreens. Set aside.
In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.
Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part).
Lightly coat asparagus spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference.
Sprinkle lightly with sea salt and pepper and cut into 1/2 inch pieces.
Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl.
Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately.