In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and shallots, together. Whisk until the vinaigrette is emulsified. Add the cilantro. Drizzle the honey to taste. Season with salt and pepper. In a mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss the greens with the vinaigrette. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the tuna around the greens. Drizzle any remaining vinaigrette over the tuna. Garnish the salad with the fried wontons, red onions, sprouts and edible flowers.
Yield: 4 salads