Wild Arugula Salad with Parmesan, Pine Nuts and Lemony Shallot Vinaigrette

This is one of my favorite salads to make alongside a steak, and a hot side dish.  It is light, tangy, peppery and nutty. 

1 package wild or baby arugula
1/2 cup pine nuts, toasted
1/4 cup fresh grated parmesan


For the dressing:

Juice of 1/2 a lemon
1/4 cup olive oil
1 tbsp honey
1 tbsp dijon mustard
1/2 shallot, minced
salt and pepper

Toss salad with desired amount of dressing.  So tasty!