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Honey Pecan & Goat Cheese Salad

 Honey Pecan & Goat Cheese Salad
I once made this salad for my wife and son—who loves goat cheese—while our homemade pizza was baking. 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.


  • 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


  • 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
  • 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.

2 of 2

Honey Pecan & Goat Cheese Salad (continued)

Directions (continued)

  • 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.
  • Divide salad greens among four plates; top with cheese. Drizzle with
  • dressing and sprinkle with honey pecans. Yield: 4 servings.
Nutritional 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.