- In a small skillet, sprinkle the pine nuts with the sea salt and toast over moderately low heat, shaking the skillet occasionally, until golden, 7 to 8 minutes.
- Meanwhile, in a small bowl, combine the yogurt with the mustard and honey.
- Using a sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stem. Arrange the broccoli in a single layer on 4 plates. Top with the grapes, raisins and watercress and drizzle with the dressing. Garnish the carpaccio with the pine nuts and serve.
Recipe Credit: David Frenkiel and Luise Vindahl
Image Credit: Fredrika Stjärne