Carrot Caprese Salad
serves 2-4

INGREDIENTS: 

1 bunch carrots (we like rainbow carrots) 
kosher salt
fresh ground pepper
olive oil
fresh mozzarella, sliced

FRESH HERB PESTO: 

3 tbsp olive oil handful of basil, mint, carrot tops
2 tbsp fresh lemon juice
pinch of salt
fresh ground pepper

DIRECTIONS: 

1. Peel and cut carrots in half length-wise. Sprinkle with kosher salt, fresh ground pepper and olive oil. Roast in pre-heated oven 450 degrees F for about 15 minutes until fork tender. 

2. In a small food processor, pulse together fresh herbs, olive oil, lemon juice, kosher salt and fresh ground pepper. 

3. Assemble caprese stacks. Place roasted carrots on top of sliced mozzarella, then drizzle with fresh pesto. Enjoy!