Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts

Ingredients

• 2 T fresh-squeezed lemon juice
• 1 tsp. white balsamic vinegar
• 3 – 4 T extra-virgin olive oil
• Sea salt and fresh ground black pepper to taste
• 10 oz. organic baby arugula
• 1/4 cup coarsely grated best-quality Parmesan cheese
• 1/4 cup toasted pine nuts, or slivered almonds

Directions

1. Set the pine nuts, or almonds, in a dry skillet over high heat. Toast them until they begin to turn golden and smell nutty, staying close because they can go from lovely to scorched quickly.
2. Stir the lemon juice and balsamic vinegar together. Whisk in 3 T of extra-virgin olive oil gradually, adding it a tablespoon at a time.
3. Taste the dressing, and if it seems too sharp, whisk in a little more oil. Add sea salt and freshly ground black pepper to season it.
4. Grate the Parmesan cheese, such as Parmigiano Reggiano, on the medium or large holes of a grater.
5. If the baby arugula needs cleaning, wash it and dry it well in a salad spinner or with paper towels. It is often sold already washed, but if it looks tired, soak it in cold water in a salad spinner first.
6. Place the arugula in a large bowl, then toss it with only as much dressing as needed to lightly cover the leaves. You may have extra dressing left over.
7. Scatter in the coarsely grated Parmesan and toss a couple of times. Add about 3/4 of the toasted pine nuts, or almonds, and toss once more.
8. Divide the salad among individual serving dishes, then finish each portion with a few of the remaining toasted nuts.