Arugula With Proscuitto And Burrata

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1/4 cup good white wine vinegar

1 1/2 teaspoons Dijon mustard 

1 extra-large egg yolk, at room temperature 

1 teaspoon minced garlic 

Kosher salt and freshly ground black pepper 

1/2 cup good olive oil 

9 ounces baby arugula 

2 (8-ounce) balls of burrata or mozzarella 

1/4 pound thinly sliced Italian prosciutto (8 to 10 large slices)