Ingredients:
2 logs goats cheese, room temperature
1/2 cup watercress, shredded
Salt
16 slices whole-wheat bread, crusts removed
5 tablespoons unsalted butter, room temperature
3/4 cup pecans, toasted and chopped

Ingredients:
Mix cheese and chopped watercress in medium bowl. Season with salt.
Spread mixture evenly over 8 bread slices. Top with remaining bread.
Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans.
Arrange sandwiches on platter. Garnish with watercress sprigs. Cover sandwiches tightly and chill at least 1 hour before serving.