The puntarella left over from Sunday’s post still looked fresh. I added a few raspberries and a pomegranate vinaigrette; the result was a crunchy, delicious salad for breakfast. serves 2 INgredients 5-6 puntarella leaves 6 raspberries 1 teaspoon pomegranate concentrate 1 teaspoon apple cider vinegar 2 Tablespoons EVOO (Extra Virgin Olive Oil) large pinch sea salt Process  Wash the puntarella and raspberries separately. Cut the puntarella into inch-wide pieces. Place in individual bowls. Add half the sea salt directly onto the greens in the bowls. Scatter the raspberries on top. Make the vinaigrette: pour the pomegranate concentrate (aka “syrup”) into a bowl. Whisk in the cider vinegar. Whisk in the olive oil and the other half of the sea salt, whisking continuously. Drizzle the dressing onto the salads, mix and serve. ©Nancy Wolfson-Moche 2013