Cut Brie into 1/2 cm thick slices. Rinse and dry figs and cut into quarters with the skin. Arrange both decoratively on four plates.
For the marinade, stir cassis with vinegar, sugar and oil, drizzle over cheese. Coarsely chop walnuts and sprinkle on top. Season everything with salt and pepper and marinate for about 30 minutes.
this goes well with a French Medinet from Langguth
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