Charred Octopus Salad with Tangerine Sauce

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1 bottle red wine, such as Merlot

2 heads garlic, halved 

1/3 cup black peppercorns 

One 2-pound octopus 

4 bacon slices, cut into lardons

Tangerine Sauce, recipe follows

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup pink peppercorns, crushed 

3 sprigs fresh oregano, leaves picked, for garnish 

Bull's Blood microgreens, for garnish

Micro baby arugula, for garnish 

Extra-virgin olive oil, for drizzling

Tangerine Sauce:

2 cups tangerine juice

1 tablespoon honey 

2 tablespoons red wine vinegar 

1/2 tablespoon Dijon mustard 

2 anchovies 

1 half finger chile 

Canola oil, for drizzling

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper