Lemon Arugula with Parmigiano-Reggiano

Lemon Arugula with Parmigiano-Reggiano

Serves: 2

Lunch, Dinner

Ingredients

  • 4 cups baby arugula
  • 1/3 cup raw, unsalted sunflower seeds
  • 8–10 shavings Parmigiano-Reggiano cheese Juice from 1 lemon
  • 6 tablespoons olive oil
  • Salt and pepper to taste

Instructions

Combine arugula, sunflower seeds, cheese, and lemon juice in a salad bowl. Drizzle with the olive oil, toss, season with salt and pepper to taste, and serve.