puntarella with pomegranate vinaigrette

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. IMG_0170 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. IMG_0152 Place in individual bowls. IMG_0155 Add half the sea salt directly onto the greens in the bowls. Scatter the raspberries on top. IMG_0156 Make the vinaigrette: IMG_0178 pour the pomegranate concentrate (aka “syrup”) into a bowl. Whisk in the cider vinegar. IMG_0150 Whisk in the olive oil and the other half of the sea salt, whisking continuously. Drizzle the dressing onto the salads, IMG_0157 mix and serve. ©Nancy Wolfson-Moche 2013