Raw Blood Orange Cucumber Composed Salad w/ Bulgarian Feta, Pine Nut & Mint Pesto

Directions

1. For the Salad:
2. Slice each item for “salad” as thin as possible (almost translucent) use a mandoline, if possible, otherwise just use a very sharp knife.
3. Layer beet, gold beet, fennel, blood orange, cucumber and avocado; drizzling just the tiniest, tiniest bit of your most favorite olive oil on each level, along with just the smallest sprinkle of sea salt (except the blood orange level, which you should just leave alone and let melt into the rest of the flavors). You want to make two or three layers of levels, depending on size you want.
4. Top with a dollop of pesto, drip pesto around salad and sprinkle around with pine nuts.

1. For pesto: (can be made a day ahead)
2. Place all ingredients into food processor (or blender if you do not have). Drizzle a little olive oil in to moisten, then pulse a few times, and continue to drizzle olive oil in until reaches a smooth and fluid, but still very thick consistency. Check for salt and pepper and add more lemon juice if necessary; then blend on high until as smooth as possible. **Note: I also used this on pizza and it was AMAZING!!!