Arugula Salad with Shaved Parmesan, Lemon & Olive Oil

This salad is so easy to make that it really requires no measurements...just a few handfuls of peppery arugula, as much shaved Parmesan as you like, salt, freshly ground black pepper, a squeeze of fresh lemon juice and a few swirls of good quality olive oil. It's a wonderful first course, but just as good, if not better, served alongside a thin crust pizza (for a quick fix, I like Amy's Organic Margherita or Newman's Own Thin and Crispy Four Cheese).

Ingredients

a few bunches arugula (you can also use the baby arugula blend that comes in a bag), washed and dried
nice hunk of Parmesan Cheese
lemon
extra virgin olive oil (I like Lucini)
salt and freshly ground black pepper, to taste

Directions

Place arugula in a salad bowl and drizzle with enough extra virgin olive oil to coat greens (a few swirls around the bowl should do it). Add a squeeze of fresh lemon juice, salt and freshly ground black pepper to taste, and toss. Use a vegetable peeler to shave as many sheets of Parmesan as you like over top.