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