Juice The Lemons. If you haven't already, squeeze the fresh lemon juice and remove any seeds.

Combine. Add lemon juice, vinegar, Dijon mustard, oregano, salt, and pepper to a mason jar or small mixing bowl. Whisk to combine until well blended.

Whisk In Olive Oil. Slowly drizzle in the olive oil while you whisk. Adding the oil gradually helps you incorporate it better.

Taste & Adjust. Then, taste the dressing. Add additional salt, pepper, herbs or lemon juice, if desired. Dressing will keep up to 1 week in the refrigerator. 

Dress The Greens. Add arugula to a large mixing bowl. Drizzle with 2-3 Tablespoons of lemon vinaigrette. Gently toss with forks or tongs until the leaves are lightly coated, adding more dressing, if needed.

Season the arugula with salt and pepper. (This might sound silly, but it makes such a big difference!)

Finish The Salad. Transfer the greens to a serving bowl, if desired. Or, you can serve straight from the mixing bowl! Add shaved parmesan cheese and toasted pine nuts. If needed, lightly toss the salad.

Advanced Prep Notes. If you want to make this salad in advance, it works best to prepare the components and store separately until right before serving.