Crispy Squid and Cracked Conch Salad with Orange Chipotle Vinaigrette

Ingredients

• 4 cups fresh orange juice
• 1/2 small red onion
• 1 clove garlic
• 3 tablespoons rice vinegar
• 2 teaspoons pureed chipotle in adobo
• 2 teaspoons honey
• Salt and freshly ground black pepper
• 3/4 cup canola oil
• Peanut oil
• 1 1/2 cups rice flour
• 1 1/2 to 1 3/4 cups cold water
• Salt and freshly ground black pepper
• 1 pound squid rings and tentacles
• 1 pound conch meat, cut into 1-inch pieces
• Cornmeal, for dredging
• 1/2 pound micro greens
• 1/4 pound watercress
• 1 head frisee
• 4 whole cherry peppers, jarred in vinegar, thinly sliced
• Parsley leaves

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