1 very fresh head of broccoli (12 ounces)—cut into large florets, stem
peeled and reserved
1 cup seedless green grapes, halved
1/2 cup golden raisins
2 ounces small watercress sprigs or pea shoots
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.
Pair with lively, fruit-forward northern Italian white wine.