Wolfgang Puck's Chinois Chicken Salad

I tried this dish recently at the Wolfgang Puck restaurant in the MGM Las Vegas. My husband ordered it and I ended up eating most of it since it was so good! The dish had so many complex flavors and textures that ended up balancing out. Highly recommend this dish.  

Ingredients: 
Dressing:
1/2 cup rice wine vinegar
1/4 cup Dijon mustard
1/3 cup low sodium sauce
1 egg yolk
2 Tbsp. honey
2 Tbsp. chopped pickled ginger
1 Tbsp. chili oil
1 Tbsp. sesame paste (or tahini)
salt and pepper to taste
3/4 cup peanut oil

Salad:
2 lbs chicken breasts, cooked + sliced thin
5 cups Napa cabbage, julienned
4 cups mixed greens
1 head radicchio, julienned
2 carrots, julienned
2 cups wonton strips
1/3 cup toasted cashews, chopped
2 Tbsp. toasted sesame seeds
 
Directions:

For Dressing:
1. In a blender, combine everything except the peanut oil, until smooth.

2. Slowly drizzle in the peanut oil while the blender is running. Taste and adjust salt and pepper to your palate.

For Salad:
1. Transfer the chicken, cabbage, mixed greens, radicchio, and carrots to a large bowl. Add half of the dressing to the salad and toss to coat. Taste and add more dressing if you like, a little at a time.

2. To plate the salad add the tossed lettuce mix on the plate. Top with the wonton strips, cashews, and sesame seeds.