Goat Cheese with Avocado, Celery, Walnut Pesto, and Watercress

• 8 tablespoons fresh goat cheese (chevre)
• 8 slices hearty multigrain bread
• 1 cup sliced celery (about 1/4 inch thick)
• 4 tablespoons Lemon Vinaigrette (page 180)
• 2 cups watercress, largest stems removed
• 1 ripe avocado, halved, pitted, peeled, and sliced
• Kosher salt and freshly ground black pepper
• 2 tablespoons Walnut Pesto (page 197)

1. Spread the goat cheese evenly over 4 of the slices of bread.
2. In a bowl, toss the celery in the vinaigrette, and place on top of the goat cheese.
3. Add the watercress to the bowl used to dress the celery and toss with the remaining vinaigrette.
4. Top the celery with the avocado, season with salt and pepper, and follow with the dressed watercress.
5. Spread the pesto evenly over the 4 remaining bread slices.
6. Close the sandwiches, cut into halves, and serve.

fresh goat cheese, hearty, celery, lemon vinaigrette, avocado, kosher salt

Taken from www.epicurious.com/recipes/food/views/goat-cheese-with-avocado-celery-walnut-pesto-and-watercress-376982 (may not work)