For a light meal, add a sliced or crumbled hard boiled egg.        

Never cut the greens with a knife: tear them by hand.                

If you wish to make the dressing in advance, add a spoonful of water to keep it from separating.

1. Wash the arugula and tear it up coarsely. Place in a bowl.     
2. Cut the bacon into small pieces; sauté gently in a skillet until crispy; drain.
3. Sauté the pine nuts in the bacon fat until lightly colored; drain.  If you’re not using bacon, you can toast the pine nuts in a dry non-stick pan.
4. Make the vinaigrette by combining all the ingredients.    
5. Serve the arugula with the vinaigrette, bacon bits, pine nuts and Parmesan shavings.