Place salad bowls and salad forks in freezer to chill for service.
In a small mixing bowl, combine brown sugar, olive oil, red wine vinegar, black sesame seeds and soy sauce. Whisk to combine all ingredients. Cover and refrigerate until ready to serve.
Melt butter in a saucepan over low heat.
Add sugar to butter and stir until sugar is dissolved. Add crumbled ramen noodles, salt and almonds. Stir. Cook ramen noodle mixture until lightly toasted, stirring constantly to prevent burning. Remove from heat.
When ready to serve, place bok choy and green onions in a salad bowl, toss.
Place bok choy and green onion mixture in chilled salad bowls. Top with ramen noodle crunchy topping and salad dressing.
