Honey Pecan & Goat Cheese Salad



I had this published in Taste of Home Magazine in 2013. Goat cheese is a family favorite of ours.


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20 Min
15 Min
Pan Fry


  • 1/2 c
    chopped pecans
  • 2 Tbsp
    honey, divided
  • 1/2 c
    olive oil, divided
  • 2 Tbsp
    balsamic vinegar
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1/4 c
  • 1
  • 3/4 c
    seasoned bread crumbs
  • 8 oz
    soft goat cheese
  • 4 c
    mixed spring greens

How to Make Honey Pecan & Goat Cheese Salad


  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.

Printable Recipe Card

About Honey Pecan & Goat Cheese Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #goat cheese, #salad

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