Monday, April 30, 2012

Pecan Crusted Mozzarella Salad with Balsamic Vinaigrette

  • 1/3 c. pecan halves
  • 1/2 oz. parmesan, grated (about 2 tbsp.)
  • 1/2 16 oz. log fresh mozzarella cheese
  • 1 tbsp. all-purpose flour
  • 1 egg
  • 1/3 c. panko bread crumbs
  • 2 tsp. olive oil
  • 1 c. grape tomatoes
  • 6 c. mixed salad greens
  • balsamic vinaigrette....recipe follows
1. Finely chop pecans. Grate parmesan cheese. Slice mozzarella cheese into eight rounds about 1/2 in. thick.
2. Place flour in a tray. Lightly beat egg in a second tray. Combine pecans, parmesan cheese, and bread crumbs in a third tray. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
3. Add oil to skillet (do not use stainless cookware); 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.
4. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinairgrette and top with mozzarella rounds. 

Balsamic Vinaigrette
  • 1 tbsp. dijon mustard
  • 3 tbsp. balsamic vinegar
  • 3 tbsp.  lemon juice 
  • 2 tbsp. honey
  • 1-2 cloves garlic, minced
  • 1/2 c.  olive oil 

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