Pecan Crusted Mozzarella Salad

• 12 cup pecan halves
• 12 ounce parmesan cheese, grated
• 0.5 (16 ounce) log fresh mozzarella cheese (8 ounces)
• 1 tablespoon all-purpose flour
• 1 egg
• 13 cup panko breadcrumbs
• 2 teaspoons olive oil
• 12 cup balsamic vinaigrette
• 2 teaspoons Dijon mustard
• 1 cup grape tomatoes
• 6 cups mixed greens, salad blend

1. Finely chop pecans, and grate Parmesan cheese.
2. Slice mozzarella cheese into eight round about 1/2 inch thick.
3. Place flour in coating tray.
4. Lightly beat egg in second tray.
5. Combine pecans, parmesan cheese, and bread crumbs in third tray.
6. Lightly dredge each mozzarella round in flour, shaking off excess, dip in egg, then into pecan mixture, coating evenly.
7. Add the oil to skillet, heat 1-3 minutes or until shimmering.
8. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown, and cheese begins to soften around edges.
9. Add vinaigrette and mustard to a small bowl, and whisk until well blended.
10. Cut tomatoes in half, and divide mixed greens and tomatoes among 4 serving plates.
11. Drizzle with vinaigrette and top with mozzarella rounds.

pecan halves, parmesan cheese, mozzarella cheese, flour, egg, breadcrumbs, olive oil, balsamic vinaigrette, mustard, grape tomatoes, mixed greens

Taken from www.food.com/recipe/pecan-crusted-mozzarella-salad-455108 (may not work)