Bok Choy Salad with Sesame Almond Crunch

Preheat oven to 350 degrees F (180 degrees C).

Spread Slivered Almonds (1 cup) in a single layer on a baking sheet, and bake for 7-10 minutes, until golden brown. Set aside.

Sprinkle Granulated Sugar (2 Tbsp) in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then Sesame Seeds (1/3 cup), stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.

In the same saucepan, bring the Granulated Sugar (3 Tbsp), Grapeseed Oil (4 Tbsp), Rice Vinegar (2 Tbsp), and Soy Sauce (2 Tbsp) to a boil, and whisk until sugar is dissolved. Add Scallion (1 bunch) and remove from heat. Dressing can be used while warm or cool.

Meanwhile, slice the Bok Choy (9 3/4 cups) crosswise into 1/2-inch pieces. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.