Toasted Sesame Oil, Orange and Lime Vinaigrette and Salad

	For dressing:
2 tablespoons	La Tourangelle Toasted Sesame Oil
8 ounces	Fresh squeezed orange juice
2 teaspoons	Fresh lime juice
1 teaspoon	Red chili sauce (Sambal Oelek)
1 teaspoon	Hoisin sauce
4 ounces	Seasoned rice wine vinegar
1 teaspoon	Crushed roasted garlic
¼ teaspoon	Chinese mustard
¼ teaspoon	Kosher salt
¼ teaspoon	Black pepper
	Salad components:
1 ½ cups	Napa or green cabbage, chopped
1 ½ cups	Romaine hearts, chopped
1 ½ cups	Roasted chicken breast
1 ½ cups	Shredded carrots
1 ½ cups	Mandarin oranges, drained whole
1 cup	Straw mushrooms
2 cups	Bean sprouts, washed
1 - 2 cups	Crispy wontons or chopped chow mein noodles

Whisk all dressing ngredients together and blend until incorporated. Finish with kosher salt and black pepper. In large bowl, toss salad components with vinaigrette. Stack on individual plates or serve family style, topped with crispy won tons or crispy chow mein noodles for crunch.

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