Place the arugula in a large salad bowl.
Shave the parmesan cheese into the bowl. (I used a vegetable peeler.)
Quarter the cherry tomatoes and place into the salad bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice. Drizzle over the arugula salad, and add cracked pepper and sea salt to taste.
Divide into 2 bowls and serve.