Step 1

In a small bowl mix with a fork the olive oil, balsamic vinegar and mustard, it will thicken slightly. Add the mustard and continue mixing. Add a pinch of salt and a bit of ground black pepper. Mix and set aside.

Step 2

Chop the sun-dried tomatoes in ½ inch pieces.

Step 3

Prepare the cheese shavings. I prefer larger pieces. You can use a peeler, or the large part of a grater or a very sharp paring knife.

Step 4

In a large bowl add the arugula, sun-dried tomatoes, pine nuts and ½ of the parmesan. Toss until everything is mixed.

Step 5

Add the dressing and toss again. Sprinkle over the other half of the parmesan cheese. Serve.