Spring Arugula & Roasted Walnut Salad

Spread the roasted walnuts in a single layer in a dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan frequently, until they deepen in color and smell nutty. Transfer immediately to a plate to stop carryover cooking.

In a small bowl, combine the lemon juice, extra virgin olive oil, and honey. Whisk vigorously until emulsified and slightly thickened, about 30 seconds. Season with a pinch of flaky sea salt and set aside.

Place the baby arugula in a large wide bowl. Remove any wilted or bruised leaves and gently pat dry if needed. Keeping the leaves whole preserves their peppery bite and delicate texture.

Using a vegetable peeler or sharp knife, shave thin ribbons of Parmesan directly over the arugula. Aim for wide, paper-thin curls that will catch the dressing and add salty richness to every bite.

Drizzle the lemon-honey dressing over the arugula and Parmesan. Toss gently with your hands or tongs, lifting from the bottom to coat the leaves evenly without bruising them. The arugula should glisten but not pool with dressing.

Scatter the toasted walnuts over the dressed salad. Finish with an extra drizzle of extra virgin olive oil and a generous pinch of flaky sea salt. Serve immediately while the arugula is still crisp and vibrant.