Bean sprouts salad Asian style

This is a salad I invented many years ago and improved it with now more available ingredients. It is a great summer salad and keeps its crispyness for a couple of hours. That way it is easy to take it to a BBQ or dinner party.

Three main ibgredients have not changed from the beginning:
Mungo bean sprouts, tomatoes and spring onions.
Now roasted sesame seeds are easy to get, they are the last component of the salad.

Even more improved has the veriaty of the dressing components. In old times I just used sunflower oil and a drop of soy sauce and regular white vinegar and a little so called Chinese seasoning.

Now that has changed a lot.

Recipe for 2:
250 g Mungo bean sprouts
5 cherry tomatoes
3 spring onions- only the green part
1 tbsp toasted sesame seeds

Dressing:
1 tsp dark sesame oil
2 tbsp rapeseed oil
1 tbsp mild rose balsamic vinegar
1 tsp black Chinese vinegar
1/4 tsp fleur de sel
1/4 tsp mixed peppers with Szechun

Boil a kettle water and pour it over the bean sprouts in a bowl. After 30 seconds, drain and cool under running water.
Cut the tomatoes into slices and finely chop the onion greens.
Mix it all with the seasame seeds.
Make the dressing.