b'Calamari Salad with Heirloom Tomatoes & MintMICHAEL CIMARUSTIServes 4 FOR THE CALAMARI:1 ounce Pompeian Extra Virgin Olive Oil4 medium squid, cleaned and scored, tentacles cut into quartersSalt and pepper1 pinch chili flakes1 branch thyme1 clove garlic, crushedV cup white wineFOR THE VINAIGRETTE DRESSING:Juice of 2 limesZest of 1 limeSalt and pepperPinch of C&H or Domino sugar Sriracha to taste 3 ounces Pompeian Extra Virgin Olive OilFOR THE HEIRLOOM TOMATOES:1 pound assorted heirloom tomatoes of different shapes, colors and sizesSalt (preferably Maldon Sea Salt)Freshly milled white pepper2 small shallots, finely chopped1 small bunch mint1 head yellow frise2 bunches arugula2 ounces cocktail peanutsTO PREPARE THE CALAMARI:Heat a large skillet over high heat. Pour 1 ounce extra virgin olive oil into the pan and heat it to the smoking point. While the pan is heating, season the squid with salt and pepper and the chili flakes, and place the branch of thyme with the garlic on the squid. When the oil begins to smoke, add the seasoned squid and stir with a wooden spoon. When the squid is coated with the oil and is beginning to turn color, add the wine. The wine will create a lot of steam, and this will finish the cooking of the squid. Remove the squid to a perforated pan and place in the fridge. Collect and save any of the juices to add to the dressing.24'