For the vinaigrette, in a blender, combine the rice wine vinegar, Chinese mustard, soy sauce, egg yolk, honey, pickled ginger, chili oil, sesame paste and salt and pepper to taste.

Blend thoroughly, then slowly add the peanut oil while the motor is running. Taste for seasoning.

For the salad, in a large salad bowl, mix all the salad ingredients except for the sesame seeds. Add half the vinaigrette and taste. Add more dressing, as needed, a little at a time so as not to overdress the salad.

Divide the salad among 6 plates and sprinkle with the sesame seeds and cashews.