In a small bowl, combine lemon juice, Dijon mustard, cracked black pepper, sea salt, and maple syrup. Slowly whisk in the olive oil until emulsified. This dressing is your flavor booster, giving the salad a zesty kick that pairs beautifully with the peppery arugula.

In a dry skillet over medium heat, toast the pine nuts until golden, stirring often to prevent burning. This step may seem small, but it adds a toasty, nutty flavor that elevates the salad.

In a large bowl, add the arugula, toasted pine nuts, and shaved parmesan. Drizzle your homemade lemon dressing over the mixture. Toss gently, ensuring all the greens are coated with that tangy goodness.

Now, the fun begins! For the first variation, top the salad with fig quarters and a drizzle of balsamic glaze for a sweet, sophisticated dish. For the second, consider adding sliced strawberries and fresh basil for a refreshing summer twist. The third can include diced avocado for creaminess and additional nutritional value.