Sous Vide Calamari Salad

Ingredients

• 8 ounces squid bodies, cleaned and sliced into thin rings
• 2 tablespoons extra virgin olive oil
• 4 tablespoons oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• Salt and freshly ground black pepper
• 2 cups all-purpose flour
• 3 large eggs
• 2 cups fine breadcrumbs
• Canola oil, for frying
• 2 cups mixed baby lettuces
• 4 teaspoons pine nuts, toasted
• Lemon wedges, for serving