Combine the peaches
in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.
Lay the slices of bresola on the edges of your serving platter and add the arugula to the center. Top the arugula with the peach-fennel mixture. Drizzle
with more olive oil.
Serve the salad immediately after plating. It can't sit too long or the lemon juice
will "cook" the bresola.