• 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