Photo Credit: Sunkist

Yield: 2 servings.

CALAMARI:
2 cups vegetable oil for frying
1/2 cup all-purpose flour
1 tsp. corn starch
pinch kosher salt
pinch black pepper
6 oz. calamari, cleaned and cut into 1/4" rings

VINAIGRETTE:
1 Sunkist Honey Mandarin Orange, peeled
1 clove fresh garlic
1 shallot, peeled
3 fresh basil leaves
1/2 tsp. honey
1/4 cup rice wine vinegar
1 cup cotton seed oil
to taste, salt and black pepper

SALAD:
4 cups assorted baby greens, washed and cleaned
1/4 cup Sunkist Pummelo wedges, chopped
1/4 cup red onion, halved and thinly sliced
1 red bell pepper, roasted, peeled, seeded and cut into strips

For calamari: Place the oil in a 10" heavy skillet and heat to 360°F. Mix the flour, corn starch, salt and pepper in a bowl. Wash calamari under cold water and drain. Keep it wet for coating. Place wet calamari in with the flour mixture and toss until coated. Shake off excess flour mixture by tossing it in a colander over a trash can. Gently place coated calamari in the oil and fry until golden brown. Using a slotted spoon, remove from oil and drain on a paper towel. Season with salt to taste.

For vinaigrette: Place the Honey Mandarin Orange, garlic, shallot, basil, honey and rice wine vinegar in a blender and purèe. Slowly add the oil in a steady stream until emulsified. Taste and season wtih salt and pepper. Strain orange skins out. Refrigerate in a non-reactive container (stainless steel, glass or plastic).

For salad and presentation: Place the baby greens in a large bowl, then add Pummelo wedges, red onion and roasted pepper. Toss with some of the vinaigrette. Place on 2 serving plates or serve family style.

Top the sald with the crispy fried calamari, and drizzle the calamari with some of the vinaigrette.

Recipe Provided By: Chef Richard Sederholt, Scottsdale Plaza Resort, Scottsdale, AZ.