5 ounces Baby arugula
3-4 pounds (approx. 8 legs) King crab legs, meat removed
1 cup Pink Blush Maraschino Cherries, stems removed, halved

Vinaigrette Dressing

2 each Grapefruit
1/4 cup Grapefruit juice
1/4 cup Champagne vinegar
1/2 cup Extra-virgin olive oil
3 tablespoons Chives
To taste Salt


To serve the salad:

Arrange the baby arugula on four serving plates. Top with crab meat, grapefruit segments and Pink Blush Maraschino Cherries. Drizzle with dressing and serve.

To make the dressing: 

Cut the peel off of the grapefruits. Over a bowl, cut out the individual grapefruit segments, catching the juice. Combine the grapefruit juice and vinegar in the bowl; slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Whisk in the chives and salt.