Honey Pecan & Goat Cheese Salad

• 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 egg, beaten
• 3/4 cup seasoned bread crumbs
• 8 ounces fresh goat cheese
• 4 cups spring mix salad greens

1. In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined
2. to cool.
3. For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.
4. 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.
5. Heat remaining oil in a large skillet over medium-hight heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels.
6. Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.

pecans, honey, olive oil, balsamic vinegar, salt, pepper, allpurpose, egg, bread crumbs, goat cheese, spring mix salad greens

Taken from www.tasteofhome.com/recipes/honey-pecan-goat-cheese-salad/ (may not work)