1/2 pound baby arugula leaves
2 pounds seedless watermelon, 3/4 inch diced
1/3 cup olive oil
1/4 cup fresh squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 pound chunk parmesan cheese
Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.