Root Vegetable Carpaccio
Heat 1 tablespoon olive oil in a small pan and toast pine nuts until golden brown. Remove pine nuts from the pan and set aside.
Peel radish and carrots. Rinse cucumber. Cut radish, carrot and cucumber lengthwise into thin slices (for best results use a vegetable slicer). Mix vinegar in a bowl with sugar and remaining olive oil and season with salt and pepper. Add oil from the pan and stir.
Arrange vegetables on plates. Drizzle vegetables with vinaigrette and cover with pine nuts. Crumble sheep's milk cheese. Cut watercress. Sprinkle cheese and cress over vegetables and serve.