In a small dry pan, cook pine nuts over medium heat until they just start to turn color and become fragrant. Watch carefully as they can burn easily.

In a lidded glass jar, put olive oil, lemon juice, balsamic vinegar and salt and pepper. Shake well to mix.

Put arugula in a large bowl and toss with the dressing (may not need all of it). Add pine nuts and parmesan cheese and toss again. Serve with additional freshly ground pepper.