Breaded and fried mozzarella cheese with caramelized cinnamon pears,
candied pecans with chili powder and red onion marmalade

serves two

2 square slices of mozzarella cheese
2 tbsp (30 ml) flour
1 small egg, whisked
¼ cup (60 ml) Cappellari breadcrumbs original
Olive oil for frying

½ cup (125 ml) mix greens

Bread cheese by dipping in flour, egg wash then Cappellari breadcrumbs coating evenly.
In a sauté pan heat olive oil on medium heat, fry breaded cheese quickly turning once when golden brown.

Serve on mix greens.

Caramelized cinnamon pears
Cut and toss 2 pears with cinnamon and olive oil.  Heat a grill pan on medium heat, grill pears until tender.
2 tbsp (30 ml) butter
4 tbsp (60 ml) sugar
1 tsp (5 ml) ground cinnamon
¼ tsp (1.25 ml) ground cloves

In a sauté pan melt butter on medium-low heat, add sugar and spices.  Bring to a soft boil, reduce 20 seconds
while stirring then add grilled pears.  Toss and continue to cook 1 more minute on low heat.

Candied pecans with chili powder
½ cup (125 ml) toasted pecans
4 tbsp (60 ml) sugar
1 tsp (5 ml) chili powder
Pinch salt

In a sauté pan melt sugar on medium-low heat, add chili powder and salt.  Bring to a soft boil, reduce 20 seconds
while stirring then add toasted pecans.  Toss and set to cool.

Red onion marmalade
2 medium red onions, diced
2 garlic cloves, chopped
½-1 fresh green chili, chopped
Splash of olive oil
1 tbsp (15 ml) sugar
2 tbsp (30 ml) red wine vinegar
Salt, pepper

In a saucepan heat olive oil on medium heat, fry garlic and chili lightly before adding onions.  Season with salt and pepper.
Add sugar, turn down the heat, cook until lightly browned then add a splash of water, continue to cook 10-15 minutes.
Add red wine vinegar, cook until the vinegar has absorbed.  Adjust the seasoning.