Baby Calamari Salad

Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.
¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon hoisin sauce, salt and pepper
Cook the calamari: Heat a skillet over medium-high heat and drizzle with olive oil. Once hot, add the cleaned baby calamari and sauté for 2-3 minutes until cooked through and tender. Season with salt and pepper to taste. Remove from heat.
1 lb baby calamari, salt and pepper
Assemble the salad: In a large mixing bowl, combine salad greens, grated carrots, cucumber, red onion, Kalamata olives, and chopped parsley.
4 cups mixed salad greens, 1 cup carrots, 1 cucumber, ¼ red onion, ¼ cup Kalamata olives, 2 tablespoons fresh parsley
Dress the salad: Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
Serve: Divide the salad among plates and top with the warm sautéed calamari. Enjoy!