Fresh Chrysanthemum Greens, Roasted Chestnut
Semi-Dried Hachiya Persimmon, Fresh Fuyu Persimmon Wedges
Toasted Sesame Vinaigrette
Pomegranate Arils, Toasted Pine Nuts, Roasted Laver
Inspiration from two separate dining experiences sparked the idea for creation of this delightful salad. First, an outstanding meal at Jun Won in LA, a gem of a restaurant that features regional Korean cooking from the province of Chungcheongnam-do. I was captivated by their salad of chrysanthemum greens (sukgat) with chestnut jelly. A week later we attended an event highlighting the “Tastes of the Korean Forest” including sanchae (wild vegetables grown in the mountains), oak mushroom, chestnut, and persimmon.
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