Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing
Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing:
Aged Balsamic Fig Dressing (Ivy & Forte Brands)
3 tablespoons balsamic vinegar
3 dried California harvest figs, chopped
3 tablespoons water
2 tablespoons fat-free, less-sodium chiken broth
2 tablespoons Ivy&Forte Extra virgin Olive Oil
1 1/2 teaspoons honey
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 t ingredients (through thyme) in a blender; process until smooth
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.
Sparkle evenly with bacon. Top each serving with 1 teaspoon goat cheese. Serve immediately.