Trim any browned or tough outer leaves from each baby gem. Slice each head lengthwise in half through the root so halves hold together. Rinse briefly under cold water to remove grit, then spin or pat dry thoroughly—drier leaves hold dressing better.

Prepare the avocado

Cut the avocado in half, remove the pit, and score the flesh in a crosshatch while still in the skin. Scoop out the cubes with a spoon and place in a bowl. Immediately squeeze about half the lemon (reserve the rest for the dressing) over the avocado pieces to prevent browning and add brightness; toss gently.

Assemble salad base

Arrange the lettuce halves (or torn leaves if preferred) on a serving platter or individual plates. Scatter the avocado pieces evenly over the lettuce. Sprinkle the shaved or grated Parmesan over the top and add the toasted pine nuts or walnuts if using. Season lightly with a pinch of the sea salt and a few grinds of black pepper to taste.

Dressing (simple lemon-parmesan vinaigrette)

In a small bowl or jar, combine 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup. Whisk to combine.

Add 2 tablespoons extra-virgin olive oil in a slow stream while whisking to emulsify. Stir in 2 teaspoons finely grated Parmesan. Season with the salt and pepper in the quantities listed (these are small measured amounts: 1/4 teaspoon salt and 1/4 teaspoon black pepper). Taste and adjust: if too sharp, add an extra 1/2 teaspoon honey; if too tart, add a few drops of oil.

If using a jar, screw on the lid and shake vigorously for 10–15 seconds until emulsified.

Drizzle the dressing evenly over the plated salad just before serving (about 2 tablespoons per 2 servings), then finish with a few extra shavings of Parmesan, a final grind of black pepper, and a light sprinkle of sea salt if needed.