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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, saut_ 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 1-2 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. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW#EE2365 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 08:29:21 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (855g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3053 (74%)|
|Amt Per Serving||% DV|
|Total Fat 339.2g||452 %|
|Saturated Fat 28.9g||144 %|
|Monounsaturated Fat 199.6g|
|Polyunsanturated Fat 94.3g|
|Cholesterol 0mg||0 %|
|Sodium 179.9mg||6 %|
|Potassium 2376.2mg||63 %|
|Total Carbohydrate 251.1g||74 %|
|Dietary Fiber 48.9g||196 %|
|Sugars, other 202.2g|
|Protein 67.8g||97 %|
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Calories per serving: 4133
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