Traditional versus modern Fattoush — which wins?

I've now had Fattoush prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises pine nuts in the way the cuisine shares roots with the broader Levantine tradition. The fresh and citrusy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a mezze spread for a large gathering context for the traditional version adds meaning that plating alone can't provide. strong cardamom coffee with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.