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Make the oil. Place the garlic in a small dish. Heat ¼ cup of La Tourangelle Olive Oil until it sizzles with a drop of water. Remove it from the heat and pour it over the garlic. Let it sit for a couple minutes.
Preheat the oven to 425. Spread the broccoli on a parchment lined sheet pan, then use 2 tablespoons of the garlic oil (without the garlic-oil only) and drizzle over the broccoli. Add the salt and paprika and toss. Roast for 20-25 minutes.
Make the dressing. Add the remaining oil with the garlic, plus the remaining ingredients to a jar or blender and use an immersion blender or blender to blend until smooth. Add more water if needed to thin it out.
Heat the panko over medium-high with a drizzle of La Tourangelle Olive Oil, and toast for about 1-2 minutes until it begins to brown. Remove from the heat and add the lemon zest and the parsley and toss.
Toss broccoli with 2 cups chopped arugula, place it in a bowl, top with breadcrumbs, Parmesan and dressing.