|Complements of Wikipedia
Today Holy week begins.
During Holy Week, Christians commemorate the Passion of Christ.
As the faithful, on Palm Sunday, we remember and dramatize Christ’s triumphal entrance into Jerusalem on a donkey. In Jesus’ time, a huge crowd assembled, put their cloaks or branches on the ground, and waved palm branches, acclaiming Christ as the King of Israel, the Son of David. We now wave our palm branches and sing as the priest enters the church.
Here are the special days in Holy Week:
Palm Sunday the day Jesus arrived in Jerusalem.
Holy Thursday (Maundy Thursday), Last Supper and the betrayal by Judas.
Good Friday (Holy Friday), the arrest, trial, crucifixion, death and burial of Jesus Christ.
Holy Saturday, the Sabbath on which Jesus rested in the grave.
With that said, I thought I might continue the green theme, with it being Palm Sunday and all. I decided to go with a salad. Yes, a big beautiful healthy green salad. Don’t get used to this, next week I will be back with meat and potatoes.
Crispy Goat Cheese Salad
1 1/2 cups fresh bread crumbs
Kosher salt and freshly cracked black pepper
1/4 cup olive oil
1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
4 ounces baby mixed greens, washed and dried
1/2 cup heirloom tomatoes cut in half
White Wine Vinaigrette (see below)
In a small bowl, mix the bread crumbs with salt and pepper.
Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Fry in a frying pan until warmed through, about 5 minutes.
Divide the mixed baby greens between 4 plates.
I found these heirloom tomatoes at Trader Joe’s. They were calling to me.
Toss the heirloom tomatoes on the salad.
Carefully, divide the goat cheese rounds on top of each salad. Drizzle with the vinaigrette.
1/4 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper