Ingredients:

  • 5 oz baby arugula, washed and dried
  • 3 tbsp freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 oz Parmigiano-Reggiano cheese block
  • 2 tbsp toasted pine nuts

Instructions:

  1. In a small glass jar or bowl, combine the freshly squeezed lemon juice, honey, Dijon mustard, sea salt, and black pepper.
  2. The Emulsification Phase: Slowly drizzle in the extra virgin olive oil while whisking vigorously (or seal the jar and shake) until the mixture is opaque and thickened into a stable emulsion.
  3. The Friction Toss: Place the bone-dry baby arugula into a large, chilled mixing bowl. Drizzle half of the dressing around the edges of the bowl.
  4. Using large tongs or clean hands, gently lift and turn the leaves against the sides of the bowl to create a microscopic, even coating of vinaigrette without crushing the delicate structure.
  5. Use a vegetable peeler to shave wide, translucent shards of Parmigiano-Reggiano directly over the salad.
  6. Top with toasted pine nuts and serve immediately to maintain the 'shattering' texture of the greens.