We used a fall salad mix with baby spinach along with garlic and radish microgreens.
- 4 cups fresh seasonal salad greens
- 1/2 cup microgreens
- Olive oil and balsamic vinegar to taste
- Salt and pepper to taste
- 1 cup sliced fresh figs
- Handful of pitted olives
Toss the greens in a large salad bowl with olive oil, balsamic vinegar, salt, and pepper to taste. Scatter the sliced figs and olives over top and serve.
Keywords: Salad with Fresh Figs and Microgreens
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