Pecan Crusted Mozzarella Salad

This recipe had me at the "fried cheese".  Need I say more?  OK, how about that I made the mozzarella cheese myself from scratch?  Grab a napkin, you're drooling all over yourself.  

The vinaigrette dressing is extra yummy, in fact, making your own salad topping will probably swear you off of store-bought bottles.

Salad 

• 1 cup heirloom tomatoes, cut in bite-size pieces (sprinkled with salt/pepper) 
• 5 cups mixed greens

Fried Cheese

• ⅓ cup pecan halves, toasted 
• 2 tbsp parmesan cheese, grated
• ½ cup panko bread crumbs 
• 8 ounce fresh mozzarella cheese ball
• 2 tbsp all-purpose flour 
• 1 egg, beaten
• 2 tbsp olive oil

Vinaigrette

• 2 tbsp balsamic vinegar 
• ¼ cup extra-virgin olive oil
• 1 tsp honey 
• kosher salt
• freshly ground black pepper

Preparation

• Finely chop pecans and mix with parmesan cheese and panko bread crumbs
• Slice the mozzarella cheese ball into four rounds about ½ inch thick, then cut in half so you have eight pieces
• Prepare three shallow dishes, one each for:
• flour
• beaten egg
• pecan, parmesan and bread crumb mixture
• Lightly dredge each mozzarella piece in flour, shaking off excess, dip into egg and finally into pecan mixture, coating evenly
• Add olive oil to skillet over medium heat for 1-3 minutes
• Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around the edges
• Remove and place on paper towels to drain
• Drizzle vinaigrette over mixed greens and toss to coat evenly
• Divide mixed greens and tomatoes among salad plates and top with two mozzarella rounds