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1
To make the Salsa, pulse the tomatillas in a food processor till coarsely pureed.
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2
Add in the cilantro, jalapeno, lime juice, and salt and pulse till well combined.
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3
Set aside.
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4
To make the quesadillas, gently combine the warm beans, oil, lime juice salt, garlic, scallions, and pepper to taste.
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5
Keep hot.
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6
Spread about 2 Tbsp.
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7
of goat cheese over half of each tortilla.
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8
Using a heaping 1/4 of the bean mix for each tortilla, press the beans into the goat cheese.
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9
Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans.
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10
Fold the tortilla in half and press the sides together.
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11
Set aside.
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12
To make the salad, whisk together the juices and mustard.
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13
Whisk in the walnut oil, salt, and pepper.
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14
Place the arugula in a bowl and toss with the yellow peppers.
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15
Toss with the dressing.Heat a large non-stick skillet.
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16
Working in batches, cook the quesadillas till browned and heated through, about 1 to 1 1/2 min per side.
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17
Cut each into tree triangles.
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18
Spoon a little salsa onto the center of six large plates.
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19
Place three quesadilla triangles around the salsa.
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20
Arrange the salad in a circle around the edge of the plates and serve immediately.
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21
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