A mustardy dressing with shallots and honey binds it all together. Our favorite Hot Bread Kitchen focaccia is served alongside so you’re welcome to eat this meal as a salad or to make your own sandwich bites. Cook, relax, and enjoy!
What you'll need: 8 oz fresh mozzarella
5 oz large leaf arugula
1 small shallot
2 Tbsp red wine vinegar
1 packet Dijon mustard
1 packet honey
1 cup panko
1 piece Hot Bread Kitchen Focaccia
2 oz prosciutto
freshly ground pepper
2 large eggs
Equipment: 2 shallow baking dishes
Recipe steps: 1. Prep ingredients
Preheat oven to 400°F. Slice mozzarella ½-inch thick. Trim ends from arugula and cut in half. Halve, peel, and thinly slice shallot.
Whisk vinegar, shallot, 1 teaspoon Dijon, 1 teaspoon honey, and 1 tablespoon oil in a large bowl; season with salt and pepper.
Beat eggs in a shallow baking dish and season with salt and pepper. Place panko in a separate shallow baking dish. Dip mozzarella in egg, turning to coat. Remove from egg, letting excess drip back into bowl, and dredge in panko, pressing to help adhere. Dip back in egg, turn to coat, and dip back in panko.
Heat ½ cup oil in a medium skillet over medium-high. (Drop a few breadcrumbs into oil; it will sizzle when it’s hot enough). Add mozzarella and cook, flipping halfway through, until golden brown on both sides, about 6 minutes. Briefly transfer mozzarella to a paper towel lined plate to drain, then transfer to plates.
Add arugula to dressing and toss to coat.
Warm focaccia in the oven directly on the rack, about 5 minutes. Serve focaccia with salad, mozzarella and prosciutto. Enjoy!