Honey Pecan & Goat Cheese Salad

1/2 cup chopped pecans
2 tsp. plus 1 Tbsp. honey, divided
1/3 cup plus 3 Tbsp. Olio’s Spanish Blend olive oil, divided
2 Tbsp. Olio’s 25 Star from Modena Balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup all-purpose flour
1 egg, beaten
3/4 cup seasoned bread crumbs
8 oz. fresh goat cheese
4 cups spring mix salad greens
In a shallow microwave-safe dish, combine pecans and 2 tsp. honey. Microwave, uncovered, on high 1 1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to a waxed paper lined baking sheet to cool.
For dressing, in a small bowl, whisk 1/3 cup olive oil, balsamic vinegar, remaining honey, salt and pepper; set aside.
Place 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 olive oil in a large skillet over medium-high heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels. Divide salad greens among four plates; top with goat cheese. Drizzle with dressing and sprinkle with honey pecans.