Mix the tangy-sweet dressing up to three days ahead, and refrigerate.
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
How to Make It
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.
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.