Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Bahan-bahan (4 porsi)

• 5 ounces (or 5 generous handfuls) arugula
• 1 tablespoon fresh lemon juice, (from one lemon)
• 3 tablespoons extra virgin olive oil, (best quality such as Lucini)
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Big hunk Parmigiano-Reggiano cheese