Brie, Apple, and Arugula Quesadillas

Ingredients

• 2 teaspoons apple cider 
• 3 cups arugula divided
• 0.8 teaspoon pepper black divided freshly ground
• 6 ounces round of président brie divided cut into 1/4-inch-thick slices,
• 1 tablespoon dijon mustard 
• 3 10-inch flour tortilla ()
• 1  fuji apple divided cored cut into 1/4-inch-thick slices ( 1/2 pound),

Equipment

• bowl
• frying pan
• spatula

Directions

1. Combine mustard and cider in a small bowl; stir well.
2. Heat a large nonstick skillet over medium heat.
3. Spread each tortilla with about 1 1/2 teaspoons mustard mixture.
4. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula.
5. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown.
6. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper.
7. Cut each quesadilla into 4 wedges.
8. Wine match: Gewrztraminer. For a flavorful apple entre like these quesadillas, try a French twist with an Alsatian gewrz. The barely off-dry 2009 Helfrich "Noble Tier" Gewrztraminer (Vin D'Alsace; $1
9. has crisp apple and melon flavors, plus some flamboyant floral (rose and gardenia) and spice components that work beautifully with the aromatic cheese and the spicy arugula. --Sara Schneider