To make the vinaigrette, place all ingredients in a small bowl and whisk well.
Place sliced fennel in vinaigrette to prevent browning. Set aside until ready for use. To assemble salad, place salad greens across a large platter and top with remaining salad ingredients.
Prepare and cook John West Salt and Pepper Squid following packet directions. Remove fennel from vinaigrette and scatter over salad. Place cooked squid on salad and drizzle with the vinaigrette.