Friday, August 25, 2017

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.

  • 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

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


  • 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

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