Pecan Crusted Mozzarella Salad

1. 1

   Finely chop pecans, and grate Parmesan cheese.

2. 2

   Slice mozzarella cheese into eight round about 1/2 inch thick.

3. 3

   Place flour in coating tray.

4. 4

   Lightly beat egg in second tray.

5. 5

   Combine pecans, parmesan cheese, and bread crumbs in third tray.

6. 6

   Lightly dredge each mozzarella round in flour, shaking off excess, dip in egg, then into pecan mixture, coating evenly.

7. 7

   Add the oil to skillet, heat 1-3 minutes or until shimmering.

8. 8

   Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown, and cheese begins to soften around edges.

9. 9

   Add vinaigrette and mustard to a small bowl, and whisk until well blended.

10. 10

    Cut tomatoes in half, and divide mixed greens and tomatoes among 4 serving plates.

11. 11

    Drizzle with vinaigrette and top with mozzarella rounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.