Shungiku (Edible Chrysanthemum) Ponzu Salad

Pick all leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else.

In a large bowl, combine grated Garlic, Sesame Oil and Ponzu. Add Shungiku (Edible Chrysanthemum) and Red Onion, mix to combine well.

Sprinkle some Toasted Sesame Seeds and Bacon (*optional) on top.