Rinse and dry microgreens. Set aside.
In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, and a pinch of black pepper. Place in refrigerator until ready to serve.
Trim ends off of asparagus. Lightly coat spears with olive oil and cook on medium heat in a non-stick skillet, 6-7 minutes or until desired tenderness. Once asparagus is cooked and lightly cooled, 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. Toss well and serve immediately!
