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Thinly slice bok choy head crosswise. Cut away and discard citrus peel and white pith. Working over large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice). Whisk in sesame oil, chili sauce, honey, and olive oil. Season with sea salt and pepper. Add bok choy and toss, top with mandarin segments and nuts of your choice.