From: MK The Restaurant, Chicago. Yield: 1 serving.
1 heirloom tomato
a handful of kale
1 radish, thinly sliced
4 Tbsp. fresh burrata
1 jalapeno pepper
½ cup olive oil
1/8 cup lemon juice
to taste, coarse sea salt
to taste, freshly ground black pepper.
Slice tomatoes into wedges and sprinkle with sea salt and pepper 10 minutes before serving.
For jalapeno oil: Place jalapeno