Soy-Ginger Vinaigrette:
1/4 cup soy sauce
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup canola oil
1 tablespoon minced ginger
1 oz boiling water

Spicy Apricot Sauce:
2 cups apricot glaze
1 tsp red pepper flakes
1 cup balsamic vinaigrette
1 tablespoon grated ginger
2 tablespoons soy sauce
1/4 cup mirin

Instructions

Chicken:
Toast seeds. Cool and combine with flour.

Marinate chicken in the refrigerator overnight. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat canola oil until hot, but not smoking. Cook chicken strips on both sides until golden brown. Transfer to a shallow roasting pan, and finish in a 400F degrees oven (or deep fry).

Sesame Noodles:
Cook angel hair pasta in boiling, salted water for 2 minutes, or until al dente. Drain, and rinse with cold water. Add cilantro, scallions, olive oil and toasted sesame oil. Combine well.

Soy-Ginger Vinaigrette:
Combine all ingredients, except for the water, in a blender. Blend for 30 seconds, and then add the water and blend for another 10 seconds.

Spicy Apricot Sauce:
Put all ingredients in a saucepan and heat until the glaze melts. Whisk until smooth and serve at room temperature. Add water if it gets too thick.

To Assemble:
Prepare chicken according to the recipe. Toss the noodles with some soy-ginger vinaigrette and some fresh greens. Place the noodle salad on a plate and top with the cooked Sesame chicken. Drizzle some apricot sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.

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1 large eggplant
2 ripe beefsteak tomatoes
2 finely chopped large garlic cloves
2 tablespoons extra virgin olive oil
Salt & Pepper Mill
2 tablespoons herbes de Provence
If you do not have herbes de Provence, then use:
1/2 tablespoons dried thyme
1/2 tablespoons dried basil
1/2 tablespoons dried oregano
1/2 tablespoons dried rosemary
1 bay leaf crumbled

Cut the eggplant and the tomatoes in round slices about 1/4 inch thick. Start by placing one slice of eggplant against the rim of the bakeware. Place a tomato slice covering just over ½ of the eggplant. Continue placing eggplant and tomato slices in that pattern until completing the outer circle. Create a second and maybe third inner circle with remaining slices.

Drizzle 1 tbsp olive oil over the eggplant tomato carpaccio. Sprinkle with chopped garlic and herbs and season to taste with salt and pepper from mills.

Place in the oven and bake for 25 minutes or until eggplants start to brown and are tender.