For Dressing

• 1 cup soy sauce
• 3 tbsp honey
• ¼ cup sesame oil
• 1 oz orange juice
• 1½ tbsp minced ginger
• 3-5 Thai bird chiles, diced

For Salad

• 2 cups bean sprouts
• 2 cucumbers, thinly-sliced
• 1 bunch flowering chives, sliced
• segments of 1 blood orange
• meat from 2 lbs cooked lobster, chopped
• 3 assorted, sliced chiles (ghost, cherry & habañero suggested)
• 1 cup sugar snap peas
• 1 cup basil leaves

1. Whisk dressing ingredients together in a medium bowl. Dressing can be refrigerated 1-2 days before use to intensify flavor (if desired)
2. In a large bowl, combine salad ingredients. Drizzle dressing over top and toss well to coat
3. Serve family-style or plate individually. Have glasses of milk handy!