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.