GRILLED FLANK STEAK SALAD W/SWEET & SOUR SESAME DRESSING

Dressing:
1 tablespoon sesame seeds
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespons rice vinegar
1 tablespoon light brown sugar
1 tablespoon Chinese plum sauce

Salad:
4 cups shredded napa cabbage
2 cups cooked wild rice, chilled
4 ounces asparagus, cooked
8 cherry tomatoes
1/2 medium cucumber, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
1/2 cup alfalfa sprouts
6 to 8 ounces grilled flank steak, thinly sliced across grain, warm or chilled

Heat a small skillet over medium heat. Toast sesame seeds for 1 to 2 minutes, or until golden, stirring occasionally. Transfer to a medium bowl and let cool for 5 minutes. Add remaining dressing ingredients and whisk together. To serve, arrange cabbage on a large platter. Mound rice in center of cabbage. Decoratively arrange asparagus, tomatoes, cucumber, bell pepper, red onion and alfalfa sprouts on cabbage. Lay beef slices on rice. Drizzle dressing over all. Serves 4.