Direction :

1. If you haven’t prepared the bok choy, slice it crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.
2. Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.
3. Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool. 
4. In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar.  Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.
5. Scoop the bok choy from the bowl of water and transfer it to a colander. Dry in a salad spinner or by simply using a large towel — it doesn’t have to be completely dry. Transfer bok choy to a salad bowl. Pour the dressing over top and toss. Taste. Add a pinch of sea salt if necessary. Just before serving, add the nut mixture and toss well.