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1
In a food processor, puree the pecans until smooth.
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2
Add enough flour to bind the pecans and form a crust, about 1/2-cup.
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3
Season the crust with essence.
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4
Season the remaining flour with essence.
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5
Season both sides of mozzarella cheese with salt and pepper.
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6
Dredge each slice of cheese in the flour.
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7
Dip each slice in the egg wash, removing any excess.
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8
Dredge the slices in the pecan crust, covering the entire slice completely.
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9
Set the cheese aside.
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10
In a sauce pan, heat a tablespoon of the olive oil.
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11
When the oil is hot, saute the onions until they caramelize, about 8 minutes.
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12
Add the shallots and garlic.
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13
Whisk in the olive oil and vinegar.
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14
Stir in the honey to taste.
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15
Bring the dressing up to a simmer.
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16
Season with salt and black pepper.
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17
In a saute pan, heat the remaining olive oil.
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18
When the oil is hot, pan-fry the cheese for 1 to 2 minutes on each side or until the crust is golden.
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19
Remove from the oil and drain on a paper-lined plate.
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20
Season with essence.
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21
Toss the spinach with the dressing and mound in the center of the plate.
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22
Arrange the cheese around the greens.
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23
Garnish with black pepper around the rim.
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24
Combine all ingredients thoroughly and store in an airtight jar or container.
