Hartman, now the chef and co-owner of Barbecue Exchange in Gordonsville, Va., offers "Sunday Morning" viewers his salad recipe that started the microgreens revolution.

Salad of Mixed Microgreens, Hickory smoked maple cured duck breast, Preserved fig, Gorgonzola Dulce, Balsamic extra Vecchio, Ligurian olive oil By Craig Hartman Yield: 4 servings Ingredients: Duck: ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...