In a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until fully emulsified and slightly thickened. Taste and adjust seasoning — add a little more lemon for brightness or a pinch more salt if needed.

Salmon & Assembly

Arrange the salmon

Lay out a large serving platter or divide between plates. Arrange the thinly sliced smoked salmon in a single layer or slightly overlapping ribbons across the platter, leaving space for arugula beds.

Dress the arugula

Place 4 cups of washed, dried arugula in a bowl. Drizzle about half of the prepared dressing over the greens (reserve the rest for the salmon). Toss gently to coat the leaves evenly.

Build the carpaccio

Pile or scatter the dressed arugula over and around the smoked salmon on the platter. Evenly distribute 2 tbs rinsed capers across the salmon and arugula. Using a microplane or vegetable peeler, shave or sprinkle 1/2 cup grated Parmigiano-Reggiano over the top. If you prefer larger shards, use a vegetable peeler to create thin slices.

Finish

Drizzle the remaining dressing lightly over the assembled carpaccio, taking care not to overwhelm the delicate salmon. Optional: zest 1 tsp lemon over the top and garnish with 4 dill sprigs. Add a few grinds of black pepper to finish.

Serve

Serve immediately with toasted sourdough or crostini (8 slices) on the side so guests can top bread with salmon, arugula and capers. Carpaccio is best enjoyed fresh at room temperature.