Mozzarella Salad With Sundried Tomato Pesto

• 1 (10 oz) jar sun-dried tomatoes in oil, drained, reserve 1/2 cup oil, 1/2 roughly chopped, 1/2 sliced into thin strips
• 1/4 cup coarsely grated Parmesan cheese
• 1 tbsp toasted pine nuts
• 1 None fresh long red chili, coarsely chopped
• 2 tbsp lemon juice
• 1/3 cup heavy cream
• 1 1/3 lb baby mozzarella cheese balls, drained
• 1 cup all-purpose flour, plus 2 tbsp
• 2 None large eggs, lightly beaten
• 1 cup breadcrumbs
• None None vegetable oil, for deep-frying
• 4 heads white endive, trimmed
• 1/4 cup mustard greens

1. To make the pesto, combine chopped sundried tomatoes, Parmesan, pine nuts, chili and lemon juice in a blender and blend until smooth. With the motor running, gradually add reserved oil in a thin, steady stream and blend until smooth. Transfer to small measuring cup and stir in cream.
2. Coat mozzarella balls in flour, shaking off excess. Dip in egg then coat in breadcrumbs.
3. Heat oil in a deep saucepan to 350u0b0F. Working in batches, deep-fry mozzarella balls until lightly browned. Drain on paper towels and season.
4. Divide endive between serving plates. Top with fried mozzarella balls and sprinkle with sliced tomatoes and mustard greens. Drizzle pesto over top to serve.

tomatoes, parmesan cheese, nuts, long red chili, lemon juice, heavy cream, mozzarella cheese, flour, eggs, breadcrumbs, vegetable oil, white endive, mustard greens

Taken from recipes-plus.com/api/v2.0/recipes/33338 (may not work)