Preheat the oven to 200 degrees, briefly toast the pine nuts in the dry pan. Cut the goat cheese into small cubes.
Mix the mascarpone, eggs, mustard and 2 cl cherry brandy, fold in the pine nuts and cheese cubes.
Pour the mixture into a greased terrine mold (1.5 l) and bake on the middle rack in the oven for 30 minutes, then cool and let set in the refrigerator. For the fruit salad, peel the carrots and pears and grate both with a coarse grater. Wash, halve and seed the grapes and mix with the grated fruit.
Squeeze the lemon, add the remaining brandy and dissolve the sugar in it while stirring, drizzle the marinade over the salad. Turn out the terrine, cut into slices and arrange the slices with the salad decoratively on serving plates.
The quantities given are enough for 6-8 people.