Fig, Speck & Arugula Salad with Goat Cheese Dressing

Ingredients

• 6 cup baby arugula packed (lightly )
• 8 ounce goat cheese fresh softened ()
• 4 servings kosher salt as needed
• 2 tablespoon juice of lime 
• 4 servings freshly cracked pepper black as needed
• 0.7 cup greek yogurt plain
• 3 ounce speck thinly sliced (, then torn into strips)

Equipment

• food processor
• bowl
• blender

Directions

1. Make the dressing: Blend goat cheese, yogurt and lime juice in mini food processor or blender until smooth.
2. Transfer to a small bowl. Season dipping sauce to taste with a pinch each salt and pepper. Cover and refrigerate at least 1 hour. May be made up to 24 hours in advance to this point.
3. Place the arugula on a serving plate; top with speck and fig halves.
4. Drizzle the dressing on top to taste and give the salad a few grinds of black pepper.