### Arugula Salad with Steak Shaved Parmesan and Lemon Vinaigrette Recipe
#### Ingredients:
- **1 small head of arugula**
- **4 oz steak (such as ribeye or sirloin)**
- **2 tablespoons shaved parmesan cheese**
- **Juice from 1/2 lemon**
- **1 tablespoon extra virgin olive oil**
- **1 teaspoon Dijon mustard**
- **1 garlic clove, minced**
- **Salt and pepper to taste**
- **Freshly cracked black pepper**
#### Equipment:
- Salad bowl
- Sharp knife for slicing the steak
- Microplane or food processor for shaving Parmesan
- Small mixing bowl
#### Steps:
1. **Prepare the Steak:**
- Preheat a skillet over high heat.
- Season the steak with salt and pepper on both sides.
- Add enough oil to coat the bottom of the skillet, then place the steak in the pan.
- Cook for about 2-3 minutes on each side or until desired doneness. For medium-rare, internal temperature should be around 135°F (57°C).
- Remove from heat and let it rest for a few minutes before slicing.
2. **Shave Parmesan:**
- Using a microplane grater or food processor with the shredding disk, grate the Parmesan cheese over a clean kitchen towel to catch any small pieces.
- Alternatively, use a vegetable peeler to shave thin, paper-thin slices of Parmesan directly onto your salad bowl.
3. **Make the Lemon Vinaigrette:**
- In a small mixing bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, and a pinch of salt.
- Taste and adjust seasoning with more lemon or pepper if needed.
- Set aside until ready to use.
4. **Prepare the Arugula Salad:**
- Rinse the arugula under cold water, then pat dry with paper towels.
- Arrange the arugula in a large salad bowl.
5. **Assemble the Salad:**
- Slice the rested steak thinly against the grain and add it to the arugula.
- Drizzle the lemon vinaigrette over the top of the salad, tossing gently until well coated.
6. **Add Shaved Parmesan:**
- Sprinkle the shaved or grated Parmesan evenly over the salad just before serving.
7. **Serve:**
- Garnish with a few additional shavings of Parmesan for extra presentation.
- Serve immediately to enjoy the fresh flavors and textures.
#### Tips:
- Ensure your steak is at room temperature before cooking for even heating.
- The sharpness of the lemon vinaigrette complements the peppery arugula well, so taste as you go.
- For a richer flavor, consider adding a small amount of truffle oil to your vinaigrette.
This recipe combines fresh, slightly bitter arugula with the rich and savory steak, balanced by the sharpness of the shaved Parmesan and the zesty lemon vinaigrette. It’s perfect for a light yet satisfying meal or as an impressive appetizer.