1. Place the Parmesan cheese in a pan over heat until it warms up and forms a crispy crust.
2. On a serving platter, arrange the wild arugula leaves, the cherry tomatoes, the pine nuts, and the crisped Parmesan.
3. In a small bowl, combine the salt, pepper, honey, olive oil, and balsamic vinegar, and whisk very well. Drizzle the dressing over the salad and serve.
