Green grape and brie quesadilla with roasted jalapeno salsa and a green grape, arugula and fennel salad

Roast the jalapenos in a dry pan over medium heat, slowly on every side, until charred; or directly over the flame on a grate until the skin bubbles.

Peel the peppers without rinsing them under water, then remove the seeds and dice.

Halve the green grapes. Trim the edges of the brie, keeping the rest of the rind on.

Mix the diced jalapeno with fresh white onion, cilantro, minced oregano, lime juice, black pepper and salt to make the salsa. It can be made ahead.

On one half of a flour tortilla, place the brie so that it encases the grapes and sprinkle with about a tablespoon to a tablespoon and a half of salsa. Fold.

Add just enough oil to sheen the pan and cook the quesadilla on medium-low heat about three or four minutes a side.

For the salad, combine arugula, more green grapes, shaved fennel and orange segments. Core the Belgian endive and cut it in a chiffonade at the last second.

For the vinaigrette, pour champagne vinegar over sliced shallots; add olive oil and season with salt and pepper. Dress the salad.

Flip the quesadilla after about three minutes and cook another two to three minutes.

Cut and plate the quesadilla as an appetizer, top with the cold salad and garnish.