Arugula Salad With Goat Cheese, Bacon, And Balsamic-Fig Dressing

• Dressing:
• 3 tablespoons balsamic vinegar
• 3 dried Black Mission figs, chopped
• 3 tablespoons water
• 2 tablespoons fat-free, less-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons honey
• 1/2 teaspoon minced shallots
• 1/4 teaspoon chopped fresh thyme
• Salad:
• 8 cups trimmed arugula (about 4 ounces)
• 1/4 cup thinly sliced red onion
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 center-cut bacon slices, cooked and crumbled
• 2 tablespoons crumbled goat cheese

1. To prepare dressing, combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth.
2. To prepare salad, place 1 1/3 cups arugula on each of 6 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 1 teaspoon goat cheese. Serve immediately.

dressing, balsamic vinegar, water, chicken broth, extravirgin olive oil, honey, shallots, thyme, salad, trimmed arugula, red onion, freshly ground black pepper, salt, center, goat cheese

Taken from www.myrecipes.com/recipe/arugula-salad-with-goat-cheese-bacon-balsamic-fig-dressing (may not work)