Food Network: Pecan Crusted Mozzarella

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Pecan Crusted Mozzarella
Recipe courtesy Emeril Lagasse

Ingredients
2 cups roasted pecans
1 1/2 cups flour
2 eggs beaten, plus 2 tablespoons milk
8 (2-ounce) slices of fresh mozzarella
Salt and white pepper
1 cup plus, 3 tablespoons olive oil
1 medium yellow onion, julienne
1 medium red onion, julienne
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup rice wine vinegar

1 tablespoon honey
8 cups fresh spinach, stemmed and cleaned
Black pepper

Directions
In a food processor, puree the pecans until smooth.
Add enough flour to bind the pecans and form a crust, about 1/2-cup. Season the
crust with essence. Season the remaining flour with essence. Season both sides of
mozzarella cheese with salt and pepper. Dredge each slice of cheese in the flour.
Dip each slice in the egg wash, removing any excess. Dredge the slices in the
pecan crust, covering the entire slice completely. Set the cheese aside.

In a sauce pan, heat a tablespoon of the olive oil. When the oil is hot, saute the
onions until they caramelize, about 8 minutes. Add the shallots and garlic. Whisk

in the olive oil and vinegar. Stir in the honey to taste. Bring the dressing up to
a simmer. Season with salt and black pepper. In a saute pan, heat the remaining
olive oil. When the oil is hot, pan-fry the cheese for 1 to 2 minutes on each side
or until the crust is golden.

Remove from the oil and drain on a paper-lined plate. Season with essence. Toss
the spinach with the dressing and mound in the center of the plate. Arrange the
cheese around the greens. Garnish with black pepper around the rim.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder

1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup