Fried Mozzarella Salad with Prosciutto and Mango Chutney

Step 1: Mozzarella ... Slice the mozzarella in 8 slices (2 per plate). Note: the easiest way to slice the mozzarella is using dental floss (unflavored of course). Set up a basic breading station; flour, egg, bread crumbs. Coat the mozzarella lightly in flour, then dip in the egg, and finish with the bread crumbs mixed with the walnuts. Add the slices to a baking tray lined with parchment paper or foil, cover with plastic wrap, and refrigerate at least 1-2 hours to firm up.

Step 2: Dressing ... Add the vinegar, oil, and honey to a small jar or cup and mix. Season with salt and pepper to your liking. Refrigerate until ready to use.

Step 3: Salad ... Add the greens, proscuitto, scallions, and parsley to a bowl and toss to combine; then, lightly dress with your salad dressing. Note: I prefer to roll the proscuitto slices and cut in thin strips, like a chiffonade. It is up to you how you want to prepare it. Plate the salad.

Step 4: Mozzarella ... Bring a saute pan (non-stick preferred) to medium high heat and add the olive oil. Saute the cheese slices on each side until golden brown. They only take a minute or so per side. Remove them from the pan and set on a plate lined with a paper towel to absorb any excess oil.

Step 5: Finish and Serve ... Add 2 slices to each plated salad, and top the mozzarella with chutney.