August is National Goat Cheese Month, so here’s a recipe from tasteofhome.com that was submitted by The Woodlands resident Greg Fontenot, who wrote, “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!”
Looks like store-bought cheese will have to do—for now!
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 large egg, beaten
- 3/4 cup seasoned breadcrumbs
- 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 until toasted, 1-1/2 to 2 minutes, stirring twice.
- Immediately transfer to a 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 breadcrumbs in separate shallow bowls.
- Shape cheese into 8 balls; flatten slightly.
- Coat cheese with flour, then dip in egg and coat with breadcrumbs.
- Heat remaining oil in a large skillet over medium-high heat.
- Fry cheese until golden brown, 1-2 minutes on each side.
- Drain on paper towels.
- Divide salad greens among 4 plates; top with cheese.
- Drizzle with dressing and sprinkle with honey pecans.