Pecan Crusted Mozzarella Salad
- 1/3 C pecans halved
- 1/2 oz. parmesan cheese
- 1/2 16 oz. log fresh mozzarella cheese
- 1 T flour
- 1 egg
- 1/3 C panko bread crumbs
- 2 t olive oil
- 1/2 C prepared balsamic vinaigrette
- 2 t Dijon Mustard
- 1 C grape tomatoes
- 6 C mixed green salad blend
Finely chop pecans. Grate parmesan cheese. Slice mozzarella cheese into 8 rounds 1/2 in. thick. Place flout in coating tray. LIghtly beat egg in second tray. combine pecans, parmesan cheese and bread crumbs into third tray. LIghtly drdge each cheese round into flour, dip into egg, theninto pecan mixture. Coat evenly.
Add oil to skillet. heat over med. heat. Cook Mozzarella rounds 2-4 mintues until golden brown and sheese begins to soften around edges. Turn once.
Add vinaigrette and mustard to bowl and mix well. Cut tomatoes lengthwise. Divide greens and tomatoes onto serving plates. Drizzle with vinaigrette and top with cheese rounds.