Brie, Apple, and Arugula Quesadillas

Crispy fuji apples go well with juicy cream cheese. Replace the quesadillas with honey or Ambrosia apples, if you prefer.
Combine the mustard and cider in a small bowl; mix well.Preheat a large nonstick skillet over medium-high heat. Spread each tortilla with about 1 1/2 teaspoons of the mustard mixture. Place 1 tortilla, mustard side up, in the skillet. Place a third of the cheese slices on top of half the tortilla; cook for 1 minute or until the cheese starts to melt. Place a third of the apple slices on top of the cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold the tortilla in half; press lightly with a spatula. Cook for 2 minutes on each side or until golden brown. Remove from the mold. Repeat twice with the remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 slices.Wine match: Gewürztraminer. To make an apple-flavored dish like these quesadillas, try the French filling with Alsatian Gewurz. Barely dried Gewurztraminer Helfrich "Noble Tier" 2009 (Vin D'Alsace; $ 15) with crisp apple and melon flavors, as well as bright floral (rose and gardenia) ingredients and spices that go perfectly with aromatic cheese and spicy arugula. --Sara Schneider