Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper.
Sauté on low- medium heat for a few minutes and set aside to cool.
In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.
Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!