Serves: Makes 4 servings
- 1 tablespoon sherry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- ½ pound arugula, stems removed
- 1 (2-ounce) piece fresh Parmesan
Whisk together sherry vinegar, olive oil and salt and pepper, to taste, in a large bowl. Add arugula, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure ¼ cup. Serve salad sprinkled with Parmesan.