1 Small pot, 1 Small skillet, 1 Small baking dish, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Salad spinner, 1 Whisk, 1 Small knife
1 Soak the gelatin in a bowl of cold water to soften.
2 Rinse dill and chives and shake dry. Pluck dill fronds and finely chop. Cut chives into thin slices. Squeeze juice from lemon.
3 Mix together quark, buttermilk, dill and chives in a bowl. Season with lemon juice, salt and a little Tabasco.
4 Heat softened gelatin in a small pot over low heat. Stir in 3 tablespoons of the quark mixture until combined, then add the remaining quark mixture and stir thoroughly.
5 Divide quark mixture among 4 small baking dishes, such as ramekins (each 150 ml or approximately 6 ounces). Chill in the refrigerator until set, at least 6 hours or preferably overnight.
6 Rinse lettuces and spin dry.
7 Toast almonds in a small dry pan. Remove and let cool.
8 Whisk together honey, vinegar and mustard in a bowl. Whisk in oil to make a vinaigrette. Season with salt and pepper.
9 Dip the bottom of the molds briefly in hot water. Run a knife around the edge of each mold to loosen, then invert terrine onto a plate. Add green salad. Drizzle salad with vinaigrette. Garnish with almonds and serve.