Refreshing fig and goat cheese salad

Summer Fig Salad:
Serves about 4 small salads

  • 8 each figs, a mixed variety is preferred
  • 3 T. fine extra virgin olive oil
  • 1 T. 10 year old balsamic vinegar
  • 1.2 c. Laura chenel's goat cheese
  • 1/8 c. unwhipped crème fraiche
  • 2 oz. Micro mixed greens
  • To taste cracked black pepper
  • To taste salt, kosher

Begin by washing the figs, then slicing them into rounds about 1/8-1/4 inch thick. Combine the olive oil and the balsamic vinegar and place the sliced figs into the mixture coating well. Allow to marinate for 10 to 15 minutes in the refrigerator.

Meanwhile, combine the crème fraiche and the goat cheese until smooth, add about ½ the parsley and season to taste with black pepper and salt. Reserve at room temperature.

Remove the marinating figs from the refrigerator and add to them the remaining parsley and season to taste with salt and black pepper.

To assemble the salad:

Begin by layering the figs onto the small salad plates in a circular pattern (about 8 slices per). Top with the goat cheese mousse and a few baby greens. Drizzle a little of the marinade onto the figs and plate and serve immediately.

Equipment needed:

  • Two plastic or glass bowls
  • Pepper mill set fine
  • Serving spoon
  • Measuring cups
  • 4 salad plates chilled

About Chef Gregory Short
Gregory Short, Executive Chef, Masa's Restaurant, began his training in 1993 at the Culinary Institute of America in Hyde Park, New York. Upon graduating with high honors, Short headed back west to further his culinary training under Master Chef David Kellaway at the acclaimed Salish Lodge in Snoqualmie, Wash. Three years later, he was presented with an opportunity to join the elite staff of Chef Thomas Keller at the French Laundry in Napa Valley.

During his three years as Chef de Partie and four years as Sous Chef at the French Laundry, Short also staged in several Michelin-starred restaurants across France. These restaurants included Taillevant in Paris, Pierre Orsi in Lyon, La Cote D'Or in Burgundy and Les Jardins des Sens in Montpellier. His final endeavor, before taking on the stoves at Masa's, was opening the luxurious Montage Resort and Spa in Laguna Beach, California, as Chef De Cuisine for The Loft restaurant.

At Masa's, Short continues the culinary tradition of fine cuisine by combining his passion for seasonal and local California ingredients along with solid French technique.

Masa's Restaurant
648 Bush Street
San Francisco CA 94108

For more information, visit

Coming Up at Masa's

Masa's celebrated its 25th Anniversary in a culinary star-studded benefit for St. Jude's Children's Research Hospital on Saturday, September 13, 2008.

For 25 years, Masa's has employed and been the training grounds of some the world's most renowned chefs including Gregory Short, Julian Serrano, Ron Siegel, Richard Reddington, Elizabeth Falkner and more. To celebrate the talent behind the stoves, Masa's will be featuring an exciting tribute to the "Young Chefs" throughout October. For the entire month, Masa's menu will consist of original and exciting recipes from these highly talented and creative upcoming superstars.

As the anniversary celebration continues, in November, Master Sommelier Alan Murray will be offering a very rare and unique dedication to 25 Years of Wine that have been featured at Masa's. Both through Masa's evening menu and with a very special wine tasting evening, Mr. Murray will offer the wine connoisseur and enthusiast a rare taste of some of the best wines offered from around the world.

Finally, as the year comes to an end, celebrate the holidays with Masa's version of a "White Christmas" featuring a "white" theme of exciting flavors and textures throughout the month. Included in the menu will be a selection of courses that will include Masa's annual offering of rare white truffles and other delicious seasonal surprises.

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