1)       Prepare six plates, arrange the slices equally divided on each plate. Add the arugula to a bowl and toss it with 4 spoons olive oil, season with salt and pepper. Arrange the arugula in a pile in the center of each plate.

2)       Add the remaining olive oil, lemon juice, mustard, egg yolk, salt and pepper in a bowl, mix with a blitzer until thick. Drizzle the sauce over the 6 plates. Garnish with the quartered tomato and serve directly.