Salami, Lemon, and Arugula Roll-Ups

For each roll:

2 thin slices Toscano salami
1 very thin slice of Meyer Lemon, use a mandolin for slicing (see hint below)
Extra Virgin Olive oil
Fine shreds of Parmigiano (not finely grated, too messy to eat)
A few leaves of baby arugula

Overlap the salami slices side by side so they are just slightly offset. The overlapped area should be about the same size as the lemon slice. Place the lemon slice in the center and drizzle with just a bit of olive oil. Place a few shreds of Parmigiano horizontally across the center. Top it all with a few leaves of arugula and roll the whole thing up into a cigar shape and fasten with a toothpick. Will keep for a few hours refrigerated.

Hint: first cut the lemon in half crosswise and remove any visible seeds, this will help to keep the membranes from shredding since the hard seeds tend to get caught on the mandoline blade.