As served at Pizzeria Bruciato, a Red Dog customer on Bainbridge Island

½ lb. arugula
½ cup golden raisins
½ cup toasted pine nuts
4 oz. thinly sliced Parmesan cheese

Lemon Vinaigrette:
½ cup olive oil
¼ cup fresh squeezed lemon juice
Zest of one lemon
1 tsp. Dijon mustard
2 cloves garlic, minced
½ tsp. salt
¼ tsp. black pepper

Make the vinaigrette. In a bowl, toss the arugula with the vinaigrette (dress to your taste, you may have leftover vinaigrette). Arrange on plates. Top with the raisins, pine nuts and Parmesan. Enjoy!