End of summer salad

Serves 2

Ingredients

3 1/2 cups microgreens

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

sea salt

black pepper

Instructions

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 (1 1/2- 2 inches off to get to the softest part).  Lightly coat 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.  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!

Recipe by Sarah