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
• 4 servings olive oil 
• 8  plum tomatoes halved
• 1  poblano pepper peeled seeded chopped
• 0.5 cup red wine vinegar 
• 6 cloves roasted garlic 
• 4 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. 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. 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.