• With a paring knife, cut the top and bottom off of the grapefruit so that the grapefruit can sit flat.
• Cut the skins off of the grapefruit by placing the grapefruit flat and cutting your knife downwards to the counter/cutting board. You may have to flip it upside down to get the skins off of the bottom.
• Segment the grapefruit by cutting in between the membranes (white dividers) of the grapefruit, to create little wedges. I like to cut a triangle by slicing the right side closest to the membrane towards the center and then the left side closest to the membrane in towards the center so that the piece comes right out.
• Finish segmenting the entire grapefruit. Leave the leftover pieces of the grapefruit membrane to the side. Repeat with the second grapefruit.

Make the Grapefruit Dressing

• Squeeze the main grapefruit membranes left from segmenting the grapefruit into a mason jar.
• Pour the rest of the grapefruit dressing ingredients into the mason jar. 
• Shake for 15-seconds until the ingredients are mixed together. 

Assemble the Salad

• In a large bowl, add the arugula. Place the grapefruit and pistachios on top and gently mix. Sprinkle with the salt.
• Spoon the salad dressing on top; about ¼-1/2.
• Mix and serve.