Ingredients (serves 6): 1 bunch watercress, 24 kumquats, 150 g pine nuts, balsamic vinaigrette.
Trim the large stalks from the watercress, wash thoroughly, and spin dry to ensure crispness.
Toast the pine nuts in a dry non-stick pan over medium heat until golden and fragrant, stirring occasionally for even browning.
Thinly slice the kumquats into rounds, keeping the vibrant colors intact.
Artfully arrange the watercress, kumquat slices, and toasted pine nuts on a serving platter for a harmonious presentation.
Serve alongside a balsamic vinaigrette in a gravy boat, allowing guests to dress to taste.
