Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing

Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing (Adapted from CL)

For the dressing

3 tablespoons balsamic vinegar
3 dried Black Mission figs, chopped
3 tablespoons water
2 tablespoons chicken broth
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/2 teaspoon minced shallots
1/4 teaspoon chopped fresh thyme
salt and fresh ground black pepper

For the salad

4 cups arugula
4 cups baby spinach
1/4 cup thinly sliced red onion
salt and fresh ground black pepper
3 bacon slices, cooked and crumbled
1 ounce (about 1/4 cup) crumbled goat cheese

To prepare the dressing

In a small saucepan, add vinegar and figs - bring to a boil, cover, remove from the heat and let stand for 15 minutes. Pour fig mixture into the bowl of a food processor or blender - add water, broth, oil, honey, shallots and thyme. Process until smooth - season to taste with salt and fresh ground black pepper.

For the salad

In a large bowl, toss together arugula and spinach. Divide spinach between serving plates - top each with an even amount of the onion. Drizzle dressing over each serving and season with salt and fresh ground black pepper. Evenly divide bacon on top, followed by the crumbles of goat cheese.

Makes about 3 to 6 servings.

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