Alaskan King Crab Salad with Crispy Artichokes

1. Using a large saucepan, bring water to a boil over medium heat. Add the crab and boil for 5 minutes.
2. Take the crab out of the water and rinse it to cool.
3. Peel the crab legs and set them aside (most frozen crab legs are already pre-cooked, so they don’t need too much time to reheat.)

The dressing:

1. In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper. Blend until well combined.
2. Gradually add the olive oil and hazelnut oil while blending until the mixture is emulsified.
3. Transfer the dressing to the refrigerator to chill.

For the crispy artichokes:

1. Using a slicer, make thin slices of frozen artichokes.
2. Dip the artichoke slices in flour and fry them in hot oil for 2-3 minutes or until they are crisp and golden.
3. Use a slotted spoon to remove the fried artichokes and place them on a plate lined with paper towels to cool.
4. Sprinkle with Maldon salt.

Assembling the salad:

1. Arrange the salad leaves in the center of a plate. Top with Alaskan crab meat.
2. Cut the sucrine lettuce in half and place it around the salad.
3. Add the avocado slices on top.

Garnish the salad:

1. Drizzle the tarragon dressing over the salad.
2. Sprinkle with pink peppercorns and chopped chives.
3. Scatter the crispy artichokes and microgreens over the top.

Season the salad with Maldon salt and freshly ground black pepper to taste. Serve immediately.

Note: If desired, you can replace the avocado slices with avocado guacamole and arrange it around the plate for added flavor and presentation.