• Step 1

  Cut four 1-inch wide slices of watermelon. From the center of each of these slices, cut a 3-1/2-inch square. Center on serving dishes; set aside.

• Step 2

  Add crab to medium bowl. Zest 1/2 lemon and 1 lime over crab; add 2 Tbsp lemon juice, 2 Tbsp lime juice, chives, and salt. Stir very gently; set aside.

• Step 3

  Whisk together remaining zest and juice of lemon and limes, honey, salt, and pepper in large bowl. While whisking, slowly add truffle oil in a thin steady stream. Reserve 4 Tbsp this vinaigrette for plating. Toss arugula in remaining vinaigrette; sprinkle with standard salt. Set aside.

• Step 4

  Pack crab meat into clean 2-inch mold or 3 oz ramekin. Center crab on watermelon squares; unmold. Top with arugula mix. Drizzle extra vinaigrette around melon; sprinkle with black salt.

• To eat, drag a bite of crab/melon through the dressing/salt for a great mixture of flavors. • Best made and served within a few hours for maximum brightness of flavors.

Note: When servings & ingredients are modified, nutrition & directions may vary.