Arugula and Parmesan Salad

1 ½ cups arugula leaves
½ cup parmesan cheese, thinly shaved
3 Tablespoons olive oil
1 ftablespoon white wine vinegar
Salt and freshly ground black pepper

Wash the arugula leaves and drain well. Put into a salad bowl and scatter the Parmesan cheese over. Make the dressing by mixing the oil and vinegar together in a tightly- lidded screw-top jar. Season with salt and pepper to taste. Just before serving, pour over the salad and toss well. 
The sharp, peppery taste of arugula is very good in salads. Fresh Parmesan cheese is most important to the success of this recipe, as well as a good-quality olive oil.