Squid and Mussel Salad

Name: Squid and Mussel Salad
Ingredients: 1 lb cleaned squid, bodies and tentacles separated but left whole; 1 lb cultivated mussels; 2 tablespoons cider vinegar; 2 tablespoons fresh orange juice; 2 tablespoons fresh lemon juice; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon minced garlic; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 large fennel bulb (sometimes called anise; 8 oz), trimmed, cored, and thinly sliced crosswise; 1/2 medium red onion, thinly sliced; 2 tablespoons chopped fresh flat-leaf parsley; 12 Belgian endive leaves