Blueberry and Goat Cheese Salad with Honey Pecans

This is one of the most delicious salads I've ever made. Goat cheese, amazing on its own, is lightly fried and then added to a salad tossed in a blueberry enhanced vinaigrette and topped with plump blueberries and sweetened pecans. Oh my.

This is a wonderful way to take advantage of the end of the season blueberries, but I'm already thinking of other adaptations for this salad in other seasons: cranberry, cherry, maybe even apples with a lovely cider vinaigrette. I think there's a lot of fried goat cheese in my future. You could also make this a more substantial salad by adding shredded roasted chicken or grilled shrimp. But as is, it's a great way to expand your meatless repertoire!

Start by preparing the pecans. Put them in a shallow bowl and top with the honey.

Microwave for about 45 seconds, stir, then cook an additional 45 seconds to 1 minute, until the nuts are toasted and fragrant. Immediately remove the nuts to a plate lined with waxed paper.

For the dressing, combine the oil, honey, vinegar

and salt and pepper. (I have a wonderful blueberry balsamic vinegar that I used here. If you don't have a flavored vinegar, don't despair - just use regular balsamic and it will still be delicious!)

Prepare the coatings for the cheese - put the flour, egg and breadcrumbs in separate bowls.

Form the cheese into 8 separate balls and then flatten slightly.

Dip the cheese rounds first in the flour, turning to coat both sides,

then the egg

then the breadcrumbs.

Heat the oil in a large skillet over medium heat. When the oil is hot, carefully add the cheese rounds and cook for 1-2 minutes.

Gently flip the cheese over

and cook on the other side for another 1-2 minutes until golden.

Remove the cheese to a paper-towel lined plate.

Place the salad greens in a large bowl and drizzle with the dressing.

Toss the greens, then divide them among the 4 plates. Sprinkle with pecans

and blueberries,

then place the cheese rounds on top of the salads.

Isn't this beautiful? And I promise, it is SOOO yummy!

One year ago: Chicken BLT Pasta Salad
Two years ago: Bok Choy Chicken Salad
Three years ago: Corn Dip

Get more great ideas at My Meatless Mondays, Mop it up Mondays, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday, Ingredient Spotlight: Blueberries.

Blueberry and Goat Cheese Salad with Honey Pecans

1/2 cup chopped pecans
2 tsp. plus 1 Tbsp. honey, divided
1/3 cup plus 3 Tbsp. olive oil, divided
2 Tbsp. blueberry or regular balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup flour
1 egg, beaten
3/4 cup seasoned bread crumbs
8 ounces fresh goat cheese
8 cups spring mix salad greens
1 cup blueberries

In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high for 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 the 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 for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Toss greens with the dressing. Divide salad greens among four plates; top with blueberries and cheese. Sprinkle with honey pecans. Yield: 4 servings.