Happy Wednesday!
This is a delicious side salad I made one night last week for the two of us. It is so tasty, and combines a lot of my favorite flavors! It would make a lovely presentation for company, too.
Pecan-Crusted Mozzarella Salad
Ingredients:
1/3 cup pecan halves
1/2 oz Parmesan cheese, grated
8 oz fresh mozzarella cheese
1 Tbsp all-purpose flour
1 egg
1/3 cup Panko bread crumbs
2 tsp olive oil
1/2 cup prepared balsamic vinaigrette
2 tsp Dijon mustard
1 cup grape tomatoes
6 cups mixed greens salad blend
Finely chop pecans. Grate Parmesan cheese and slice mozzarella cheese into eight rounds about 1/2 inch thick using a santoku knife. Line up 3 dishes or trays. Place flour in first dish. Lightly beat egg in second dish. Combine pecans, Parmesan cheese and bread crumbs in third dish. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
Add oil to a non-stick pan; heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges. If you do the mozzarella in batches, be sure to add more olive oil to your pan or they will burn quickly.
Add vinaigrette and mustard to a small bowl; whisk until well blended. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinaigrette and top with mozzarella rounds. It's best served when the rounds are warm.
Source: Pampered Chef
2 responses. Leave a Comment!:
Looks great! Thanks for sharing!
Yum!! I'm so trying this!
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