Baby spinach and bresaola salad with anchovy dressing

For the dressing, put egg yolk, lemon juice, vinegar, mustard, anchovies and Worcestershire sauce in a blender and pulse until smooth. With the motor running, gradually add the oil until well incorporated, then add cream. Turn off blender and add 2 pinches black pepper. Transfer to a cup or bottle and refrigerate until needed.

Put spinach in a large bowl and add enough dressing to lightly coat. (Leftover dressing can be kept in the fridge to use another time.) Arrange bresaola on a serving platter, then top with spinach and parmesan. Serve.