Shellfish, Fennel and White Bean Salad

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3/4 pound squid, cleaned, tentacles removed and

body sacs cut into 1/4-inch rings

3/4 pound shrimp, (same size as squid) shelled and

deveined

1 1/2 cups cooked cannellini beans

1/2 cup thinly sliced fennel

1/2 cup thinly sliced red onion

2 tablespoons of fresh lemon juice

1 tablespoon of red wine vinegar

2 teaspoons dijon mustard

Salt and pepper to taste

6 tablespoons extra-virgin olive oil, or to taste

3 tablespoons minced fresh parsley, dill or chervil