Chrysanthemum Leaf Salad

• 1 bunch Chrysanthemum leaves
• 1 tbsp Lemon juice
• 2 tbsp Sesame oil
• 2 tsp Soy sauce
• 1 Chinese soup stock or salt
• 1 Pepper
• 1/2 tsp Honey (if you prefer some sweetness)
• 1 Sesame seeds

1. Tear the leaves from the chrysanthemum stalks, and chop off any thick, hard stalks (this recipe uses only the tender part), then rinse.
2. Use the leftover stalks in your miso soup.
3. In a bowl, combine the listed ingredients from lemon juice to honey, then mix well.
4. Add the well-drained chrysanthemum leaves and sesame seeds, and evenly toss.
5. Serve as soon as you finish making this dish.
6. If it sits too long, it will become watery.

chrysanthemum leaves, lemon juice, sesame oil, soy sauce, chinese soup stock, pepper, honey, sesame seeds

Taken from cookpad.com/us/recipes/171313-chrysanthemum-leaf-salad (may not work)