1 tablespoon Dijon mustard
2 teaspoons apple cider
4 small almond flour tortillas or 2 large flour tortillas
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
2 handfuls arugula microgreens, divided
¾ teaspoon freshly ground black pepper, divided
1) Combine mustard and cider in a small bowl; stir well.
2) Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange half of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange half of apple slices over cheese; top with 1 handful arugula microgreens. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half (or if using smaller tortillas like I did, cover two entire tortillas and top them with the remaining two); press gently with a spatula.
3) Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining tortillas, cheese, apple slices, arugula, and pepper.
4) Allow to cool and then cut each quesadilla into wedges and serve. Enjoy!