Thoroughly rinse the rocket leaves under cold water. Pat dry with paper towels or use a salad spinner.
Slice the cherry tomatoes in half.
Place a small, dry skillet over medium-low heat and add the pine nuts. Stir frequently for 3-5 minutes until golden brown. Remove from heat immediately.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
In a large salad bowl, combine the rocket leaves, cherry tomatoes, and optional ingredients like shallot or avocado.
Drizzle the dressing over the salad and toss gently until everything is lightly coated.
Sprinkle the toasted pine nuts over the salad.
Use a vegetable peeler to create thin shavings of parmesan cheese and scatter over the top.
If using, finish with torn basil, lemon zest, or a light drizzle of balsamic glaze.
Serve immediately for the best flavor and texture.
