November 4, 2008

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

3 tbsp balsamic vinegar
3 dried Black Mission figs, chopped
3 tbsp water
2 tbsp chicken broth
2 tbsp olive oil
1 1/2 tsp honey
1/2 tsp minced shallots
1/4 tsp chopped fresh thyme

8 cups trimmed arugula (about 4 ounces)
1/4 cup thinly sliced red onion
1/4 tsp freshly ground black pepper
1/8 tsp salt
3 bacon slices, cooked and crumbled
2 tbsp crumbled goat cheese

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.

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 tsp goat cheese. Yield: 6 servings

CALORIES 91 (45% from fat); FAT 4.5g (sat 1.3g,mono 2.4g,poly 0.6g); IRON 0.9mg; CHOLESTEROL 5mg; CALCIUM 88mg; CARBOHYDRATE 10.9g; SODIUM 147mg; PROTEIN 3g; FIBER 1.7g

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