Sesame Ginger Romaine Salad With Five-Spice Chicken

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The dressing:

1/2 teaspoon fresh ginger grated on Microplane

1/2 teaspoon toasted sesame oil

1 teaspoon soy sauce, preferably dark or mushroom soy

2 teaspoons mayonnaise

1/4 teaspoon brown or white sugar

4 teaspoons Champagne or white wine vinegar

1/4 cup vegetable oil

4 teaspoons sesame seeds, lightly toasted

The salad:

6 kumquats

2 heads romaine lettuce, cut 2 inches across except very dark green parts

-- Salt and pepper to taste

2 cups thinly sliced 5-spice chicken

-- Optional additions: Shredded carrots, daikon sprouts, almonds, thinly sliced celery

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