Sesame Grilled Baby Bok Choy Salad

Love this grilled salad.  The toasted sesame and orange flavours blend well and the grilled bok choy is a new favourite for me.  From Food & Drink Summer 2011.

1/2 cup fresh orange juice
2 tbsp vegetable oil
1 tbsp toasted sesame oil
1/2 tsp dry mustard
Salt and freshly ground pepper
6 baby bok choy, about 750 g
250 g snow peas, trimmed
8 red radishes, halved and thinly sliced
8 large leaves curly leaf lettuce

1. Whisk together orange juice, vegetable oil, sesame oil, mustard 1/2 tsp salt and 1/4 tsp pepper in a measuring cup.
2. Heat barbecue to medium.
3. Trim ends and any tough outer leaves from bok choy.  Cut in half lengthwise and place in a large bowl.  Pour in 1/4 cup of the dressing and toss to coat.  Grill turning once, for 4 to 5 minutes per side or until grill marked and starting to get tender.  Return to bowl, cover with plastic wrap and leat steam for about 10 minutes or until tender crisp.
4. Meanwhile, blanch snow peas in a large pot of boiling salted water for 2 minutes or until bright green and tender crisp.  Drain and plunge into a bowl of ice water; let stand until chilled.  Drain and pat dry.
5. Just before serving, drain any accumulated liquid from bok choy and cut each half in half again lengthwise.  Return to bowl and add snow peas and radishes.  Pour in remaining dressing and toss to coat.  Season to taste with salt and pepper.
6. Tear leaf lettuce into bite size pieces and arrange on a platter.  Arrange bok choy mixture on top and drizzle with dressing remaining in bowl.