Blanch the day lily shoots in boiling water for 45 seconds, then drain and spread out on a tray lined with a towel to dry naturally and cool.
Toast the nuts, then grind to a paste in a mortar and pestle, and stir in the remaining ingredients.
Toss ½ of the dressing with the greens, double check the seasoning, adjust as you see fit, adding more dressing to your taste, and serve, cool, lightly chilled or at room temperature, fashioned into high mounds on small appetizer plates, garnished with additional toasted nuts or seeds, and served with chopsticks.
Notes
Feel free to use your favorite nut or seed oils here to be creative. I often use foraged oils like Sam Thayer's hickory nut and acorn oil. But, there's absolutely nothing wrong with just sesame oil and sesame seeds if it's all you have.