Arugula, Endive, and Shaved Parmesan Salad

• 1 bunch baby arugula, rinsed, dried, and stemmed
• 2 Belgian endive, cut crosswise into ¼-inch slices
• 2

Place the arugula, endive, olive oil, and lemon juice in a nonreactive bowl but do not toss them until just before serving. Taste for seasoning, adding salt and pepper to taste and more lemon juice as necessary. Using a vegetable peeler, shave the Parmigiano-Reggiano in broad thin strips over the salad and serve at once.