Ingredients

• 8 plum tomatoes, halved
• 2 tablespoons pure olive oil
• Salt and pepper
• 16 whole squid, cleaned
• Olive oil
• Salt and pepper
• 2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick
• 1 poblano pepper, roasted, peeled, seeded and chopped
• 6 cloves roasted garlic
• 1/2 cup red wine vinegar
• 3/4 cup pure olive oil
• 1 tablespoon honey
• Salt and pepper

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Instructions

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