Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

Ingredients

• 1 tablespoon honey 
• 0.8 cup olive oil pure
• 2 tablespoons olive oil pure
• 8 servings olive oil 
• 8  plum tomatoes halved
• 1  poblano pepper peeled seeded chopped
• 0.5 cup red wine vinegar 
• 6 cloves roasted garlic 
• 8 servings salt and pepper 
• 16  squid rings whole cleaned
• 2 large onions sweet peeled sliced Walla Walla, Vidalia

Equipment

• bowl
• baking sheet
• oven
• blender
• grill
• grill pan

Directions

1. Roasted Tomatoes: Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft.
2. Remove seeds and dice.
3. Squid: Preheat grill or grill pan.
4. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side.
5. Cut into 2-inch pieces.
6. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
7. Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified.
8. Add the honey and season with salt and pepper, to taste.
9. Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
10. Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette.
11. Place on a large platter and top with the tomatoes and fresh mint.
12. Drizzle with additional dressing.