The mozzarella rounds are fried in a skillet so that they’re crisp on the outside and slightly melted on the inside. Serves 3-4.
- 1/2 cup prepared balsamic vinaigrette (1 part balsamic to 4 part olive oil, e.g. 1 teaspoon balsamic to 4 teaspoon olive oil)
- 2 teaspoon Dijon mustard (I used whole grain Dijon)
- 1 cup grape tomatoes, halved
- 4 ounces of mixed greens or herb salad mix (a bag of salad)
- 8 ounces fresh mozzarella cheese ball or cheese log. (They’re usually packed in 16 ounces so it’s half of a 16-ounce cheese ball or log.)
- 1 heaping tablespoon of all-purpose flour
- 1 egg, beaten
- 1/3 cup pecan halves and pieces, chopped or finely chopped
- 2 tablespoons grated Parmesan cheese
- 1/3 cup Panko bread crumbs
- 2 teaspoon olive oil
- cracked peppercorns, for serving
- Prepare salad first by whisking together your prepared balsamic vinaigrette with the mustard. In a large salad bowl combine the tomatoes with the salad greens and drizzle the dressing and toss. Set aside.
- Slice mozzarella cheese into 8 eight rounds about 1/2 inch thick.
- Place flour in a bowl. Place beaten egg in another bowl. Combine pecans, Parmesan cheese and panko crumbs in a third bowl.
- Dredge each mozzarella round in flour, then coat with egg, then coat with the pecan mixture.
- In a large non-stick skillet heat oil to medium and fry mozzarella 1 – 2 minutes each side until coating is golden brown and cheese softens. Note: Frying longer than 2 minutes per side may cause cheese to melt more and ooze out.
- Divide the salad and serve topped with mozzarella rounds.
- Top with cracked peppercorns.
Adapted from The Pampered Chef