Ingredients
c. soy sauce
1/2 c. rice wine vinegar
c. Chinese Mustard
1 egg yolk
2 tbsp. honey
1 tbsp. sesame paste
2 tbsp. Chopped pickled ginger
Salt and pepper to taste
1 tbsp. chili oil
3/4 c. peanut oil
1 medium mango
5 c. Napa cabbage
2 medium carrots
1 head radicchio
4 c. mixed greens or watercress
3 lb. cooked skinless chicken breast
2 c. crisp fried wonton chips
2 tbsp. Toasted sesame seeds
Preparation
Step 1In a blender, mix soy sauce, rice wine, Chinese mustard, egg yolk, honey, sesame paste, chopped ginger, salt and pepper, and chili oil. Blend thoroughly. Slowly add peanut oil. Taste for seasoning.Step 2In a large salad bowl, mix all the salad ingredients. Add 1/2 the vinaigrette and taste. Proceed, adding more dressing a little at a time, so that salad is not overdressed.Step 3Divide salad on 6 plates and sprinkle with fried wonton chips and sesame seeds.
