Stuffed Peppadew Pepper and Arugula Salad

• 4 ounces soft goat cheese
• 1/2 tablespoon finely chopped parsley
• 1/2 tablespoon finely chopped basil
• 1/2 tablespoon finely chopped tarragon
• Salt
• Freshly ground black pepper
• 12 peppadew peppers
• 3 cups arugula, packed
• 1/4 small red onion, thinly sliced
• 3 tablespoons capers in salt, roughly chopped
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil

1. In a small bowl combine the goat cheese, parsley, basil and tarragon.
2. Season with salt and pepper and mix until fully combined.
3. Set aside.
4. Using a small spoon, stuff each peppadew with the goat cheese filling, while slightly pushing the cheese mixture into each pepper.
5. In a large serving bowl, toss the arugula with the red onion slices, capers, stuffed peppadews, balsamic vinegar and olive oil.
6. Season with salt and pepper and serve immediately.

goat cheese, parsley, basil, tarragon, salt, freshly ground black pepper, peppadew peppers, arugula, red onion, capers, balsamic vinegar, extra virgin olive oil

Taken from www.foodandwine.com/recipes/stuffed-peppadew-pepper-and-arugula-salad (may not work)