Carefully peel the orange and grapefruit, cutting along the membranes to release segments into a bowl. Save any juices for the dressing.

In a small mixing bowl, combine olive oil, lemon juice, honey, and Dijon mustard. Add salt and pepper, and whisk until smooth.

Place fresh arugula in a large serving bowl, spreading it out evenly.

Arrange the citrus segments over the arugula for a colorful display.

Drizzle the honey-lemon dressing over the salad for even flavor coverage.

Sprinkle sliced almonds and shaved Parmesan on top. Gently toss the salad to combine.

Serve immediately or store components separately to keep the arugula crisp.