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Honey Pecan & Goat Cheese Salad

Honey Pecan & Goat Cheese Salad
I made this salad for my wife and son once while our pizza was baking. Kenneth loves goat cheese. One of my dreams is to own a herd of goats and make cheese, but when I talk about it with my wife, the result is major eye rolls.—Greg Fontenot The Woodlands, Texas
4 ServingsPrep/Total Time: 25 min.

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 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 for 1-1/2 to 2 minutes or until
  • toasted, 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 the 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
© Taste of Home 2013

2 of 2

Honey Pecan & Goat Cheese Salad (continued)

Directions (continued)

  • cheese for 1-2 minutes on each side or until golden brown. Drain on
  • paper towels.
  • Divide salad greens among four plates; top with cheese. Drizzle with
  • dressing and sprinkle with honey pecans. Yield: 4 servings.
Nutrition Facts: 1 serving equals 570 calories, 47 g fat (10 g saturated fat), 64 mg cholesterol, 763 mg sodium, 29 g carbohydrate, 3 g fiber, 11 g protein.
© Taste of Home 2013