Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

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

Laura Zapalowski
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

91 calories; calories from fat 45%; fat 4.5g; saturated fat 1.3g; mono fat 2.4g; poly fat 0.6g; protein 3g; carbohydrates 10.9g; fiber 1.7g; cholesterol 5mg; iron 0.9mg; sodium 147mg; calcium 88mg.
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