- ½ cup pecans, chopped
- 2 teaspoons plus 1 tablespoon honey, divided
- 1/3 cup plus 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ¼ cup all-purpose flour
- 1 egg, beaten
- ¾ cup seasoned breadcrumbs
- 8 ounces fresh goat cheese
- 4 cups mixed salad greens
In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high for 1 ½-2 minutes or until toasted, stirring twice. Immediately transfer to a waxed paper-lined baking sheet to cool. For the dressing, in a small bowl, whisk together 1/3 cup oil, vinegar, remaining honey, salt, and pepper; set aside.
Place the flour, egg, and breadcrumbs in separate shallow bowls. Shape cheese into eight balls of equal size; flatten slightly. Coat cheese with flour, then dip in egg, and coat with bread crumbs.
Heat the remaining oil in a large skillet over medium-high heat. Fry the breaded cheese for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Divide salad greens between four plates and top with two pieces of cheese. Drizzle with dressing and sprinkle with honey pecans.