Rinse the arugula thoroughly in cold water and spin or pat dry until mostly moisture-free. Place the arugula in a large salad bowl. Halve the cherry tomatoes and add to the bowl. Thinly slice the red onion and add.

Toast nuts

Heat a small dry skillet over medium heat. Add the pine nuts (or chopped walnuts) and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

Assemble salad

Just before serving, add the toasted nuts and shaved Parmesan to the bowl with arugula, tomatoes, and onion. Toss gently to combine after dressing is added.

Lemon-Shallot Vinaigrette

Make the vinaigrette

In a small bowl or jar, combine the minced shallot, fresh lemon juice, Dijon mustard, and honey. Whisk or shake to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add, close jar, and shake vigorously) until the dressing emulsifies. Season with sea salt and freshly ground black pepper, taste and adjust seasoning if needed.

Dress the salad

Pour the vinaigrette over the arugula mixture (start with about 2 tablespoons and add more to taste). Toss lightly to coat leaves evenly, taking care not to overdress. Serve immediately as a side.