Ingredients for Baby Spinach With Nut Crusted Mozzarella
- 1 cup chopped pecans
- Seasoning Salt (not specified in recipe)
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- Milk (not specified in recipe)
- 8 ounces fresh mozzarella cheese, in 1-inch balls
- Salt (not specified as a separate ingredient)
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- Yellow Onion (not specified in recipe)
- Red Onion (not specified in recipe)
- Scallions (not specified in recipe)
- Garlic (not specified in recipe)
- 1/4 cup rice wine vinegar
- 1 tablespoon honey
- 6 cups fresh baby spinach
- 1/2 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- Toasted sesame seeds (optional, for garnish)
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How to Make Baby Spinach With Nut Crusted Mozzarella
- Prepare the nut crust: In three separate shallow dishes, place the flour, beaten egg, and panko bread crumbs.
- Roll each mozzarella ball in the flour, then dip in the egg, and finally coat thoroughly in the panko bread crumbs mixed with chopped nuts.
- Heat olive oil in a large skillet over medium heat. Carefully fry the mozzarella balls until golden brown and crispy, about 2-3 minutes per side. Set aside on a paper towel-lined plate.
- Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and black pepper in a small bowl to make the dressing.
- In a large bowl, gently toss the baby spinach with the dressing.
- Arrange the spinach on a serving platter and top with the crispy nut-crusted mozzarella balls.
- Garnish with toasted sesame seeds (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
42g
Fat
120g
Carbs
19g
