b'TO PREPARE THE VINAIGRETTE DRESSING:While the squid is cooling, prepare this simple vinaigrette using the juice of both the limes and the zest of 1 lime, salt, pepper, sugar, sriracha and 3 ounces olive oil. Add a few torn mint leaves to the dressing to add flavor. TO PREPARE THE HEIRLOOM TOMATOES:Core the tomatoes and cut them into smaller pieces, being sure to highlight their unique colors and shapes. Lay the tomatoes out on a parchment-covered cookie sheet in order to facilitate their seasoning. Season the tomatoes with salt and white pepper. Sprinkle the tomatoes with the chopped shallots. Chiffonade the mint and place some of it on the tomatoes as well. Remove the squid from the fridge and add whatever juices you have collected to the vinaigrette. Drizzle the tomatoes with some of the vinaigrette.TO SERVE:Divide the tomatoes among 4 chilled plates. Dress the squid in a bowl with a bit of the vinaigrette and some of the mint. Place the squid on top of the tomatoes. Dress the frise and arugula with a bit of the vinaigrette and divide the greens among the 4 plates. Shave a few of the peanuts over the salads using a Microplane; sprinkle the rest of the peanuts over the salads.'