Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mix the tangy-sweet dressing up to three days ahead, and refrigerate. Ingredients:
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 |
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 |
Directions:
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.
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