Arugula Salad with Shaved Parmesan & Lemon Vinaigrette

This Arugula Salad is the ideal starter for any elegant event — peppery, bright, and effortlessly sophisticated. Piles of fresh arugula with shaved aged parmesan and a simple lemon vinaigrette that lets every ingredient speak clearly. Ready in under 5 minutes once assembled.

Ingredients (serves 8): - 7 oz fresh arugula (rocket) - 3 oz Parmigiano-Reggiano, shaved with a vegetable peeler - 2 tablespoons toasted pine nuts (optional)

Lemon Vinaigrette: - 3 tablespoons extra virgin olive oil - 1½ tablespoons fresh lemon juice - 1 teaspoon Dijon mustard - 1 teaspoon honey - 1 small garlic clove, grated - Salt and cracked black pepper

Instructions: Whisk all vinaigrette ingredients together until emulsified. Taste and adjust salt and lemon. Toss arugula with just enough dressing to lightly coat — never drench. Pile onto a large platter or individual plates. Scatter shaved parmesan generously across the top. Add pine nuts if using.

Pro Tips: Dress arugula immediately before serving — it wilts quickly once dressed. Shave the parmesan with a vegetable peeler rather than grating for dramatic, restaurant-quality presentation.