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.
To make the quesadillas, gently combine the hot beans, oil, lime juice salt, garlic, scallions, and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping ¼ 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.
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 ½ 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.
Yield: Six Servings