arugula leaves, washed and dried
cherry tomatoes, halved or quartered
extra-virgin olive oil
Toss arugula with oil until leaves are lightly coated. Add tomatoes and drizzle with vinegar (oil to vinegar ratio 3:1), toss to combine. Top with shavings of parmesan cheese or toss in several teaspoons of grated parmesan cheese.
* To make parmesan shavings: Use a vegetable peeler and “shave” cheese like you would peel a vegetable.