Veggie Love is the Future of our Food

Ingredients

• 2 cup baby arugula leaves loosely packed ()
• 1 tablespoon rosemary fresh
• 5 ounce goat cheese fresh at room temperature ()
• 2.3 teaspoon kosher salt divided plus more for seasoning)
• 0.7 cup juice of lemon freshly squeezed
• 8 slice grain multigrain bread whole
• 1 cup olive oil extra-virgin
• 1 pinch freshly cracked pepper black to taste (or )
• 1 pinch pepper flakes red crushed
• 2 tablespoon shallots minced
• 0.3 cup walnut oil (or vegetable oil)
• 2 cup walnuts lightly toasted ()

Equipment

• food processor
• bowl
• whisk

Directions

1. Make the vinaigrette: In a bowl, combine the oil, lemon juice, shallots, and 2 teaspoons salt and whisk until the vinaigrette emulsifies.
2. Add the rosemary sprig, cover, and set aside for 1 hour.
3. Place the toasted walnuts in the bowl of a food processor and process them until they become sticky or paste-like. It takes a good minute or so for the nuts to release their oils and you may need to scrape the sides of the bowl. Be diligent.
4. Add the remaining ¼ teaspoon salt and red pepper (if using).
5. Lay the bread slices on a work surface. Divide the goat cheese in 4 equal portions; spread each portion onto 4 slices bread.In a small bowl, toss the celery in 2 tablespoons of the vinaigrette; season with pepper.
6. Place the celery on top of the goat cheese.
7. Add the arugula to the bowl used to dress the celery and toss with 1 more tablespoon vinaigrette. Top the celery with avocado slices; season with salt then follow with the dressed arugula.
8. Spread about 1 heaping tablespoon (or more to taste) walnut butter evenly over the 4 remaining bread slices. Use these to close the sandwiches; cut into halves, and serve.Like this:Like Loading...