Best Honey Pecan Goat Cheese Salad Recipes
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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. , 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.
Nutrition Facts : Calories 570 calories, Fat 47g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 763mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 3g fiber), Protein 11g protein.
HONEY PECAN & GOAT CHEESE SALAD
I had this published in Taste of Home Magazine in 2013. Goat cheese is a family favorite of ours.
Provided by G F
Categories Lettuce Salads
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a small saute pan, combine pecans and 2 teaspoons honey. Saute for 1 minute then cool.
- 2. For dressing; in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.
- 3. Place the flour, egg and bread crumbs in separate shallow bowls.
- 4. Shape cheese into eight balls; flatten slightly.
- 5. Coat cheese with flour, then dip in egg and coat with bread crumbs.
- 6. Heat remaining oil in a large skillet over medium-hight heat. Fry 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.
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