Salad Mix:

1 oz julienned radicchio
4 oz julienned napa cabbage
2-3 sprigs cilantro, leaves picked and stems discarded
4-6 oz chicken thigh, skin on, grilled to crisp skin and julienned
2 oz sesame dressing Salt and pepper Garnish with sesame seeds (optional)

Dressing:

½ teaspoon chopped ginger
1 Tablespoon Dijon mustard
1 pasteurized egg yolk
½ Tablespoon molasses
1 Tablespoon honey
1 Tablespoon soy sauce
1 Cup rice wine vinegar
2 Cups canola or vegetable oil
1 Cup sesame oil (or to taste)

Salt/Pepper to taste Marinade for Chicken Thighs: 4-6 oz chicken thigh, skin on 1 Tablespoon Canola Oil 1 Teaspoon White Wine 1 1/2 Teaspoons Chinese Five Spiced Powder Black Pepper

For the Dressing:

Combine first 6 ingredients in blender. Slowly add in vinegar and canola oil to emulsify. Finish with sesame oil, salt and pepper. Check consistency and adjust with oil or water.

Chicken Thighs: Combine all ingredients and marinate thighs overnight.

To Complete: Saute chicken thighs until skin is crispy and chicken is cooked through Slice chicken and toss with napa cabbage mix and dressing. Season with salt and pepper and top with crispy wontons