Ingredients:

4 oz micro arugula
1 cup ripe and sweet blackberries
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 finely chopped mint
Sea salt
Black pepper

Method:

In a small mixing bowl, combine the olive oil, red wine vinegar, mint, garlic, chopped caper berries, and a pinch of salt. Place the mixture in the refrigerator until ready to serve.
Trim the ends off the asparagus, removing about 1 1/2 to 2 inches to reach the softest part. Lightly coat the 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, then cut into 1/2-inch pieces.
In a large bowl, combine the micro arugula, corn, asparagus, blackberries, and pine nuts. Add the salad dressing (the recipe makes enough for some leftovers, depending on your preference). Toss well and serve immediately.
Enjoy your fresh and vibrant Summer Harvest Salad!

Tip: To make this recipe into a meal for 4, add 4 ounces of summer crisp lettuce (VIGEO GARDENS - Crisp Crunch).

This salad combines the crispness of micro arugula with the sweetness of blackberries, the crunch of pine nuts, and the unique flavors of red corn and white asparagus. The dressing, with its blend of olive oil, red wine vinegar, mint, garlic, and caper berries, adds a refreshing zing that ties all the ingredients together. Perfect for a light and healthy meal, this Summer Harvest Salad celebrates the best of the season's produce.

Recipe Creator: A House in the Hills