This is adapted from The Silver Spoon, and it's not really quite a recipe.
1 bunch arugula, rinsed and very coarsely chopped (you don't have to coarsely chop it, but without some chopping, unwieldy, long arugula leaves flop around awkwardly on the end of the fork. Chopping the whole bunch into 3-4" sections makes eating less challenging)
3 oz (or so. I used about 7 thin slices) bresaola, sliced thinly
1 fennel bulb, greens removed, sliced paper thin
Toss fennel and arugula together, and serve onto salad plates or bowls. Put bresaola over (or toss with, really).
roughly 1/4 cup olive oil
3 Tablespoons balsamic vinegar
1 egg yolk
whisk ingredients together. When ready to eat, spoon dressing over salad and eat.