Thoroughly wash and dry the baby arugula using a salad spinner to ensure maximum dressing adhesion.

In a large chilled mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, kosher salt, and black pepper until the dressing is fully emulsified.

Add the arugula to the bowl and toss gently by hand or with salad tongs until every leaf is uniformly coated with the vinaigrette.

Distribute the dressed greens onto chilled plates or a large serving platter.

Scatter the shaved Parmigiano-Reggiano over the top and serve immediately to maintain texture.