Step 1: In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, sea salt, and black pepper until well combined and slightly thickened.
Step 2: Place the clean, dry baby arugula into a large chilled mixing bowl.
Step 3: Drizzle the dressing over the arugula. Use salad tongs or your hands to gently toss the leaves until every piece is lightly coated with the vinaigrette.
Step 4: Add the shaved Parmigiano-Reggiano shards and toasted pine nuts (if using) to the bowl.
Step 5: Give the salad one final, very gentle toss to distribute the cheese without breaking the shards too much.
Step 6: Serve immediately on chilled plates, topped with an extra grind of black pepper if desired.