Handful of mixed greens or microgreens, such as baby tat soi, mizuna, pea shoots, golden purslane, radish shoots, or whatever else happens to be in season.
Handful of mache
A few leaves of rainbow chard, in varying hues.
Root vegetable, whether chioggia beets, radishes, scarlet or white turnips, black salsify, or whatever else happens to be in season (optional).
Fresh herbs, whether cilantro leaves and sprigs, a little chervil, several types of mint, maybe even opal or purple basil.
Nasturtium or pansy blossoms and leaves.
Extra-virgin olive oil
Celtic sea salt
Freshly cracked black pepper