Place the pine nuts in a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently until they're golden and fragrant. Transfer immediately to a plate to cool—they'll continue to cook slightly from residual heat and can burn quickly if left in the pan. Set aside.

In a small bowl, whisk together the lemon juice, lemon zest, honey, and mustard until combined. I use Maille Dijon because it creates a smooth, stable emulsification that helps the dressing cling better to the greens. Slowly drizzle in the olive oil while whisking constantly to create a cohesive emulsion. Season with salt and black pepper. The emulsified dressing will coat the arugula more effectively than if you simply mixed everything together.

Place the arugula in a large bowl and pour the vinaigrette from Step 2 over it. Gently toss until every leaf is lightly coated—be careful not to bruise the delicate greens. Add the shaved Parmesan and toasted pine nuts from Step 1, then toss once more to combine.

Divide the salad among serving plates or transfer to a platter. Finish with a pinch of flaky sea salt for texture and a subtle briny note that brightens all the flavors. Serve immediately while the arugula is still crisp and the pine nuts are still warm.