kosher salt and freshly ground black pepperto taste
½ounceparmesan cheesethinly shaved with a vegetable peeler
2tablespoonspine nutstoasted if desired, see recipe note
Place arugula in a large bowl.
Whisk together olive oil, lemon juice, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle dressing over arugula and gently toss to coat.
Transfer salad to serving platter if desired and top with parmesan shavings and pine nuts. Serve.
If you prefer toasted pine nuts: Place a small dry skillet over medium-low heat until hot. Add pine nuts; cook and stir 2 to 3 minutes until nuts are fragrant and lightly golden. Transfer to a small bowl to cool. (Don't leave the nuts in the hot skillet to cool as they burn easily.)