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Gruyère AOC Terrine on Grape Salad



120g Gruyère AOC, grated
4 sheets of gelatine
4 dried tomatoes in oil
200g low-fat quark,
200ml cider
Salt and pepper

4 dessert spoons rapeseed oil
2 dessert spoons balsamic vinegar
30g pecan nuts
400g grapes
50g rocket salad
Salt and pepper


Soak gelatine in cold water. Drain tomatoes and dice finely, purée together with Gruyère AOC and quark. Warm cider slightly, drain and add gelatine sheets, stir until dissolved.
Add to grated Gruyère, season with salt and pepper and share between four dishes (200 ml). Leave to set in the fridge for several hours.

Mix oil and vinegar, add salt and pepper. Chop pecans coarsely, brown in a frying pan. Cut grapes in half, arrange with rocket salad and pecans on a plate, drizzle with dressing. Place dishes briefly in a hot water to loosen, turn out and place on top of the salad.


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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