Peppery baby arugula gets tossed with a bright, tangy dressing built from fresh lemon juice, Dijon mustard, and a good drizzle of extra-virgin olive oil, whisked until it turns glossy and emulsified. Toasted pine nuts add a warm, buttery crunch, while shaved Parmesan brings a salty, nutty finish that melts slightly into the warm nuts and leaves. It comes together in minutes but tastes like something you'd order at a proper Italian trattoria, all sharp, green, and satisfying. Simple pantry seasoning keeps the flavor clean and balanced without any heavy or fussy components. This one's a genuinely easy, low FODMAP-friendly side that pairs with just about anything, from roasted chicken to a simple bowl of pasta.
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Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate and let cool.
In a small bowl, whisk together the lemon juice, Dijon mustard, grated garlic, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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