Pecan Crusted Mozzarella With Baby Greens

1 T. plus 1 tsp. olive oil
1 sm. red onion, thinly sliced
1 T. minced shallot
1 sm. garlic clove, minced
2 T. rice vinegar
1 1/2 tsp. honey
1/4 plus 1/8 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 C. pecans, toasted
2 tsp. plus 1 T. all-purpose flour
1/4 tsp. Essence*
1 lg. egg
1 T. milk
2 oz. fresh mozzarella cheese, cut into two 1/4" thick slices
4 C. loosely packed mixed baby greens (about 2 oz.)

In 2-quart saucepan, heat 1 tablespoon oil over medium-low heat. Add onion and cook 10 to 12 minutes, until tender and golden, stirring occasionally. Add shallot and garlic, and cook 1 minute, stirring. Stir in vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove saucepan from heat and set aside dressing.

Meanwhile, in food processor with knife blade attached, blend pecans, 2 teaspoons flour, and 1/8 teaspoon Essence until nuts are finely ground; transfer to shallow bowl. In another shallow bowl, mix egg with milk until blended. On waxed paper, mix remaining 1 tablespoon flour with remaining 1/8 teaspoon Essence.

Sprinkle both sides of each mozzarella slice with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Dip each slice in flour, then in egg mixture, and then in pecan mixture, making sure slices are completely coated.

In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over medium heat. Add coated cheese slices and cook 2 to 4 minutes, turning once, until golden on both sides. Drain slices on paper towels.

Toss greens with dressing and divide between 2 salad plates; top with cheese slices.

Serves: 2

Each serving: About 370 calories, 12 g protein, 23 g carbohydrate, 27 g total fat (7 g saturated), 3 g fiber, 130 mg cholesterol, 535 mg sodium.

*Essence

5 T. paprika
1/4 C. salt
1/4 C. garlic powder
2 T. coarsely ground black pepper
2 T. onion powder
2 T. ground red pepper (cayenne)
2 T. dried oregano
2 T. dried thyme

In a small bowl, mix all ingredients. Store in tightly covered container up to 3 months.

Yields: about 1 cup

Each teaspoon: About 8 calories, 0 g protein, 2 g carbohydrate, 0 g total fat, 0 g fiber, 0 mg cholesterol, 535 mg sodium.

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