In a small pot or pan, heat 1 tablespoon of olive oil on medium-high until hot. Add as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined with the oil. Add the cashews and a pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cashews are lightly toasted. Transfer to a bowl and set aside to cool.

Wash and dry the fresh produce. Roughly chop the lettuce. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding the seeds. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, whisk together the miso paste, vinegar, sesame oil, and a drizzle of olive oil.

To the bowl of dressing, add the chopped lettuce, sliced orange, and sliced cucumbers; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad toped with the spicy cashews. Enjoy!