Preheat the oven to 425 ° F.
Slice the very thin potatoes, put them in a bowl with olive oil and salt
Spread on parchment paper and bake for about 15 minutes
For salad, on large rimmed baking sheet, combine broccoli, pine nuts, avocado oil or olive oil and salt. Spread in an even layer and roast for 15 minutes, until broccoli and pine nuts begin to brown. Add to a large bowl and let cool for 10 minutes. Add the feta and raisins.
For vinaigrette, combine vinegar and olive oil. Add to the mixture of broccoli and potatoes and mix. Serve immediately or cover and cool for up to 2 days.
