From: Corporate executive chef David Burke, New York Restaurant Group, NYC. Yield: 6 servings. 2 large Idaho russet potatoes, peeled 3 medium shallots, peeled 1 large egg to taste, sea salt and pepper as needed for sautéing, olive oil 2 large beefsteak tomatoes, each sliced into 6 slices (¼” thick) ½ lb. fresh mozzarella cheese, sliced into 12 slices (¼” thick) 12 slices prosciutto ½ cup micro greens ¼ cup minced ...

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