Cheese terrine with fruit salad

Ingredients for 6 servings:

• 200 g goat’s cheese, preferably semi-hard
• 100 g mascarpone
• 2 eggs
• ½ tsp mustard, hot
• 6 cl cherry brandy
• 50 g pine nuts
• 100 g carrot(s)
• 3 bulb(s)
• 100 g grapes, blue
• 1 lemon(s)
• 50 g sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

unusual dessert or unusual starter

Preheat the oven to 200°C (400°F); briefly toast the pine nuts in a dry pan. Cut the goat cheese into small cubes. Mix together the mascarpone, eggs, mustard, and 2 cl of kirsch, then fold in the pine nuts and cheese cubes. Pour the mixture into a greased 1.5-liter terrine dish and bake on the middle rack of the oven for 30 minutes. Then let it cool and set in the refrigerator. For the fruit salad, peel the carrots and pears and grate both with a coarse grater. Wash the grapes, halve them, and deseed them, then mix with the grated grapes. Squeeze the lemon, add the remaining schnapps, and dissolve the sugar in it while stirring. Drizzle the marinade over the salad. Turn the terrine out, cut into slices, and arrange the slices decoratively on serving plates with the salad. The specified quantities are sufficient for 6-8 people.