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Pecan Crusted Mozzarella Salad Recipe

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This recipe for Pecan Crusted Mozzarella Salad is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c pecan halves
1/2 oz parmesan cheese, grated
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
1/2 c balsamic vinaigrette
2 tsp Dijon mustard
1 c grape tomatoes
6 c mixed greens salad blend
Directions:
Directions:
Finely chop pecans. Grate parmesan cheese. slice mozzarella cheese into eight rounds about 1/2 inch thick. Place flour on plate. Lightly beat egg in small bowl. Combine pecans, parmesan cheese and bread crumbs in another plate. Lightly dredge each mizzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
Add oil to small skillet. Heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella round 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.

Add vinaigrette and mustard to small bowl. Whisk until well blended. Cut tomatoes in half. Divide mixed greens and tomatoes among 4 serving plates; drizzle with vinaigrette and top with mozzarella rounds.

 

 

 

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