Crispy Squid and Stone Crab Salad with Red Pepper Mango Vinaigrette Mint Cilantro and Cherry Peppers

Ingredients

• 1 large ripe mango, peeled, pitted and coarsely chopped
• 1 small roasted red pepper, peeled, seeded and chopped
• Juice of 2 fresh limes
• 3 tablespoons coarsely chopped red onion
• 2 cloves garlic, coarsely chopped
• 1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like)
• 1/2 cup canola oil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro leaves
• Honey, to taste
• Salt and freshly ground pepper
• Peanut oil
• 1 1/2 cups rice flour
• 1 1/2 to 1 3/4 cups cold water
• Salt and freshly ground black pepper
• 3/4 pound baby squid, cut into rings
• 1 1/2 pounds stone crab claws, meat removed and chopped
• 1/2 pound micro greens
• 1/4 pound watercress
• 1 head frisee
• 4 whole cherry peppers, jarred in vinegar, drained and thinly sliced
• Cilantro leaves, for garnish
• Chopped fresh mint, for garnish

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