Dandelion Salad with Goat Cheese and Tomato Dressing

To prepare dressing: Combine goat cheese, vinegar, and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon. To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water, and set aside. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool. When the bacon and onion are cool, toss them in a large bowl with dandelion greens (or arugula), spinach, Parmesan, and 1/2 cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Carb Servings: 3 starch, 1 vegetable, 1/2 fruit, 3 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (30% dv), Iron & Magnesium (19% dv), Calcium (16% dv).