Grilled Calamari On Mizuna Greens

Salt - to taste

Freshly-ground black pepper - to taste

Spicy Red Chimichurri Sauce - (see below)

2 Mizuna or field greens - washed, dried

1/4 cup 59ml Olive oil

1 tablespoon 15ml Lemon juice

1 cup 237ml Balsamic vinegar - reduced to

1/3 cup

Spicy Red Chimichurri Sauce

12 Garlic cloves - (to 15)

1 1/2 cups 355ml Extra-virgin olive oil

1/3 cup 48g / 1.7oz Crushed red pepper

1/4 cup 59ml Dry oregano

1/4 cup 10g / 0.4oz Chopped flat-leaf parsley

1/4 cup 59ml White vinegar

3/4 cup 177ml Spanish sweet paprika

1/2 teaspoon 2 1/2ml Salt