I made this salad for my wife and son while our pizza was baking. One of my dreams is to own a herd of goats and make cheese! —Greg Fontenot The Woodlands, Texas
Honey Pecan & Goat Cheese Salad
Honey Pecan & Goat Cheese Salad
Prep Time
20 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 1/2 cup chopped pecans
- 2 teaspoons plus 1 tablespoon honey, divided
- 1/3 cup plus 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup seasoned bread crumbs
- 8 ounces fresh goat cheese
- 4 cups spring mix salad greens
Directions
- In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high until toasted, 1-1/2 to 2 minutes, stirring twice. Immediately transfer to a waxed paper-lined baking sheet to cool.
- For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, salt, pepper and remaining 1 tablespoon honey.
- Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into 8 balls; flatten slightly. Coat cheese with flour, then dip into egg and coat with bread crumbs.
- Heat remaining 3 tablespoons oil in a large skillet over medium-hight heat. Fry cheese until golden brown, 1-2 minutes on each side. Drain on paper towels.
- Divide salad greens among 4 plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.
Nutrition Facts
1 serving: 570 calories, 47g fat (10g saturated fat), 64mg cholesterol, 763mg sodium, 29g carbohydrate (11g sugars, 3g fiber), 11g protein.
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