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 and olive oil into a blender. Strain mixture through a mesh strainer. Whisk oil with lemon juice, salt and pepper in a bowl.
Arrange sliced tomatoes on a plate. Dress the kale and radish slices with vinaigrette. Add to the plate with tomatoes. Distribute cheese on plate and serve.