Ingredients
1/2 cup chopped pecans2 teaspoons plus 1 tablespoon honey, divided1/3 cup plus 3 tablespoons olive oil, divided2 tablespoons balsamic vinegar1/2 teaspoon salt1/8 teaspoon pepper1/4 cup all-purpose flour1 egg, beaten3/4 cup seasoned bread crumbs8 ounces fresh goat cheese4 cups spring mix salad greens
Preparation
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 waxed paper-lined baking sheet to cool.
For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.
Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs.
Heat remaining 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 four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.
