Whisk the olive oil, lemon juice, honey, mustard, sea salt, and a few grinds of black pepper together in the bottom of a large bowl. Keep whisking until the mixture looks slightly thickened and clings to the back of a spoon instead of running off in a thin stream.

Add the arugula to the bowl and toss gently to coat every leaf in the dressing, then sprinkle over the shaved cheese and toasted pine nuts and toss once more before tasting and adjusting the seasoning. Listen for a light, dry rustle as the leaves move through the dressing, a sign they were dried well and are picking up the vinaigrette instead of getting weighed down by it.