Persimmon and Chrysanthemum Leaf Salad

• 1 bag Chrysanthemum leaves
• 1 Persimmon
• 1 to sprinkle Walnuts (optional)
• 2 tbsp Ponzu
• 2 tsp Sesame oil

1. Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
2. Thinly slice the persimmon into 5 mm wedges.
3. Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
4. Lightly chop up walnuts and scatter on top.

chrysanthemum leaves, persimmon, walnuts, ponzu, sesame oil

Taken from cookpad.com/us/recipes/169253-persimmon-and-chrysanthemum-leaf-salad (may not work)