Place the baby arugula in a large salad bowl. Inspect leaves and discard any wilted pieces. If leaves are wet from washing, spin or pat dry so dressing will adhere.

Add cheese

Just before serving, scatter the shaved Parmigiano-Reggiano evenly over the arugula to prevent wilting from the dressing.

Finish

If using, sprinkle toasted pine nuts and thinly sliced radish over the top for texture and color.

Lemon Vinaigrette

Combine base ingredients

In a small bowl or jar, add 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic clove.

Emulsify

Slowly whisk in 6 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened, or secure lid on jar and shake vigorously for 20–30 seconds.

Season

Add 3 pinches sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon zest. Taste and adjust seasoning — add a little more salt, pepper, or honey if desired.

Dress salad

Drizzle about half of the vinaigrette over the arugula and gently toss with tongs to coat. Add more dressing a tablespoon at a time until leaves are lightly and evenly coated (usually 2–4 tablespoons additional).