1, 1 large purple kale, 1 chrysanthemum, 2 large lettuce, 5 cherry tomatoes, 1 tbsp olive oil, 1 tbsp lemon juice (or white vinegar), 1 tbsp honey, 1 tsp light soy sauce, 1/4 tsp sesame oil, a pinch of black pepper, salt to taste.

2. Wash and drain vegetables. Cut kale into julienne strips, chamomile and lettuce into slices, and cut cherry tomatoes in half;

3. Pour all the ingredients in the vinaigrette into a small bowl and mix well;

4. Pour the vinaigrette over the vegetables and mix well.