Zest one lemon directly into a small bowl or jar to capture the oils. Add 3 tbsp white balsamic vinegar, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or agave), 1/2 clove minced garlic, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.

Whisk the ingredients together briskly while slowly pouring in 6 tbsp extra-virgin olive oil to create an emulsion. If using a jar, combine all ingredients, secure lid, and shake vigorously for 30–45 seconds until slightly thickened and glossy. Taste and adjust seasoning — add up to another 1/4 tsp salt or a pinch more honey if too sharp.

Set the vinaigrette aside at room temperature for a few minutes so the flavors meld. If made ahead, store refrigerated up to 3 days and bring to room temperature and re-emulsify (shake or whisk) before using.

Salad

Wash and dry the arugula thoroughly in a salad spinner or with paper towels. Make sure leaves are dry so dressing adheres and the salad doesn't become soggy.

Place 5 cups of dried arugula in a large salad bowl. Grate a little additional lemon zest over the greens (optional) for bright aroma.

Drizzle about 3–4 tablespoons of the prepared lemon white balsamic vinaigrette over the arugula. Gently toss the leaves with tongs or salad servers until every leaf is lightly coated. Add more dressing, 1 tablespoon at a time, if you prefer a wetter salad; reserve leftover dressing for another use.

Scatter 1 cup shaved Parmesan over the dressed arugula. Use a vegetable peeler to shave thin ribbons from a block of Parmesan for best texture and presentation.

Season the finished salad with 1/2 tsp flaky finishing salt (or fine sea salt) and 1 tsp freshly cracked black pepper, distributing evenly. Toss once gently to combine without bruising the leaves.

Serve immediately on chilled plates so the arugula stays crisp. If plating family-style, garnish with additional lemon zest or a few whole arugula leaves for presentation.