Black-Bean Quesadillas With Smoked Salmon, Goat Cheese, & Tomatilla Salsa
Serves 6

The Salsa 
1 pound of fresh Tomatillas (about 12), husked 
2 Tbsp.  chopped fresh cilantro 
1 jalapeno pepper, seeded and minced 
2 tsp. of fresh lime juice 
1/2 tsp. kosher salt 

To make the Salsa, pulse the tomatillas in a food processor until coarsely
pureed. Add the cilantro, jalapeno, lime juice, and salt and pulse until well
combined. Set aside.

The Quesadillas
2 cups of hot, cooked black beans 
2 tsp. of olive oil 
4 tsp. of fresh lime juice 
1 tsp. of kosher salt 
1 clove garlic, peeled and minced 
1/4 cup chopped scallions 
freshly ground pepper to taste 
6 ounces of soft goat cheese 
6 small flour tortillas 
6 large slices of smoked salmon 

To make the quesadillas, gently combine the hot beans, oil, lime juice salt, garlic, scallions, and pepper to taste. Keep warm. Spread about 2 Tbsp.  of goat cheese over half of each tortilla. Using a heaping 1/4 of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.

The Salad
1/4 cup of Orange juice 
2 tsp. of fresh lemon juice 
1 tsp. of dijon mustard 
2 tsp. of walnut oil 
1/2 tsp. kosher salt 
freshly ground pepper to taste 
10 cups of stemmed arugula 
2 yellow bell peppers, cored and cut into thin strips 

To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt, and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.Heat a large non-stick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into tree triangles. Spoon a little salsa onto the center of six large plates. Place three quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and
serve immediately.