Arugula Salad With Goat Cheese, Bacon, And Balsamic-Fig Dressing

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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

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