Arugula Salad with Parmesan and Pine Nuts

• 8 cups baby arugula
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• salt & pepper, to taste
• 1/3 cup shaved parmesan (or asiago) ribbons
• 1/4 cup toasted pine nuts

-Place arugula into a large salad bowl.

-Drizzle with olive oil and lemon juice.

-Toss well. Add salt and pepper (about 1/4 teaspoon of each). Toss again.

-Top with shaved parmesan and pine nuts. Serve immediately.