Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette

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For the Orange-Chipotle Vinaigrette:

4 cups fresh orange juice

1/2 small red onion

1 clove garlic

3 tablespoons rice vinegar

2 teaspoons pureed chipotle in adobo

2 teaspoons honey

Salt and freshly ground black pepper

3/4 cup canola oil

For the Crispy Squid and Conch Salad:

Peanut oil

1 1/2 cups rice flour

1 1/2 to 1 3/4 cups cold water

Salt and freshly ground black pepper

1 pound squid rings and tentacles

1 pound conch meat, cut into 1-inch pieces

Cornmeal, for dredging

1/2 pound micro greens

1/4 pound watercress

1 head frisee

4 whole cherry peppers, jarred in vinegar, thinly sliced

Parsley leaves