Instructions: For tuile: In medium non-stick pan, cover bottom with a thin layer of freshly grated Parmesan cheese. Place pan over low-medium heat. When cheese starts to firm up, let it lie there in pan until its golden brown. Carefully flip Parmesan cookie with tongs or spatula and cook other side until golden brown and crispy. Place tuile on cookie sheet and break into large pieces. (Note: one 8 inch tuile can be broken into 4 pieces).

For salad: Gently toss arugula leaves with enough olive oil to lightly coat each leaf (amount of oil is to taste). Dont soak the leaves. Salt and pepper to taste; toss again.

Arrange salad on plates and top with piece of Parmesan tuile.

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