Slice courgettes lengthways with a potato peeler into very fine slices. Peel and separate the sections of the orange.
Divide the courgette 'tagliatelles' and the orange sections onto 2 salad plates. Add the twist of lemon and sprinkle with chives. Season with salt and crush several pink peppercorns by hand and sprinkle over the salad. Sprinkle with the walnut oil and vinegar.
Cook the pine nut kernels in a dry frying pan over medium heat, about 2 minutes. Sprinkle the pine nuts over each salad. Add the Parmesan cheese shavings. Chill for 30 minutes in the refrigerator before serving.