Lemon Arugula with Parmigiano-Reggiano

• 4 cups baby arugula
• 1/3 cup raw, unsalted sunflower seeds
• 8–10 shavings Parmigiano-Reggiano cheese Juice from 1 lemon
• 6 tablespoons olive oil
• Salt and pepper to taste

Combine arugula, sunflower seeds, cheese, and lemon juice in a salad bowl. Drizzle with the olive oil, toss, season with salt and pepper to taste, and serve.