Blood Orange Kale Salad with Fennel and Avocado

-1 Prepare your salad dressing by whisking together all of the dressing ingredients in a small bowl. 
-1 To slice the fennel, remove the stalks and cut the bulb in half. Remove the core, and use a mandolin or vegetable peeler to thinly shave it into strips. You can also use a sharp knife. 
-1 Chop your kale and add it to a large salad bowl. Pour half of the dressing over the kale and massage it in using your hands or tongs. 
-1 Layer the kale with the shaved fennel, sliced avocado, oranges, feta cheese and pistachios. Top with the remaining dressing and toss together. 
-1 The salad will stay fresh in the fridge for up to 3 days.