Ingredients
- 1/2 lb arugula leaves (washed and dried)
- 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 2 ounces thinly shaved Parmigiano-Reggiano
Directions
Place arugula on a large platter. Squeeze lemon juice over and drizzle with olive oil. Season with salt and pepper and toss to coat. Place slices of cheese on top.
