Pecan Crusted Mozzarella Salad

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1/2 cup pecan halves
• 1/2 ounce parmesan cheese, grated
• 0.5 (16 ounce) log fresh mozzarella cheese (8 ounces)
• 1 tablespoon all-purpose flour
• 1 egg
• 1/3 cup panko breadcrumbs
• 2 teaspoons olive oil
• 1/2 cup balsamic vinaigrette
• 2 teaspoons dijon mustard
• 1 cup grape tomatoes
• 6 cups mixed greens, salad blend

Recipe

• 1 finely chop pecans, and grate parmesan cheese.
• 2 slice mozzarella cheese into eight round about 1/2 inch thick.
• 3 place flour in coating tray. lightly beat egg in second tray.
• 4 combine pecans, parmesan cheese, and bread crumbs in third tray.
• 5 lightly dredge each mozzarella round in flour, shaking off excess, dip in egg, then into pecan mixture, coating evenly.
• 6 add the oil to skillet, heat 1-3 minutes or until shimmering.
• 7 cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown, and cheese begins to soften around edges.
• 8 add vinaigrette and mustard to a small bowl, and whisk until well blended.
• 9 cut tomatoes in half, and divide mixed greens and tomatoes among 4 serving plates.
• 10 drizzle with vinaigrette and top with mozzarella rounds.