Avocado and Tangerine Salad with Jalapeno Vinaigrette

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  • 1/2 cup fresh tangerine juice
  • 1 jalapeño
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • Kosher salt, freshly ground pepper
  • 1/4 cup vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • 2 avocados, sliced
  • 4 tangerines or clementines, peeled, sliced into rounds
  • 6 cups purslane, arugula, or watercress, thick stems trimmed
  • 1/2 cup fresh mint leaves
  • 2 ounces feta, crumbled (about 1/3 cup)

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool.

Heat a small heavy skillet over medium- high heat. Cook jalapeño, turning occa-sionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

COOK'S NOTES: I bought two minneola tangerines - one for the salad, and one for the juice. I did not roast the jalapeno, but just chopped it raw. I used arugula. This recipe said it made 8 servings - so I just used one avocado, 1 tangerine and enough arugula for 2. I have some of the vinaigrette leftover and think I will try it on steamed green beans with a bit of feta too. It was an amazing salad!

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