Arugula Salad

I'm planning on making this one tonight--it's the perfect light complement to heavier dishes. I think I'll serve it with some zucchini fritters and a tomato and goat cheese tart...recipes to come later!

2 bunches Arugula, washed, dried, and torn
1/4 cup Extra-Virgin Olive Oil
1/2 Lemon, juiced
Salt and freshly ground Black Pepper
A chunk of Parmigiano-Reggiano

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top. Look like a total rock star to your friends who are used to iceberg lettuce in their salads.