Avocado and Tangerine Salad with Jalapeño Vinaigrette

Name: Avocado and Tangerine Salad with Jalapeño Vinaigrette
Yield: 4 servings
Ingredients: 1 1/2 cup fresh tangerine juice; 1 1 jalapeño; 1 1 small shallot, finely chopped; 1 2 tablespoons white wine vinegar; 1 Kosher salt, freshly ground pepper; 1 1/4 cup vegetable oil; 1 2 tablespoons extra-virgin olive oil; 1 2 avocados, sliced; 1 4 tangerines or clementines, peeled, sliced into rounds; 1 6 cups purslane, arugula, or watercress, thick stems trimmed; 1 1/2 cup fresh mint leaves; 1 2 ounces feta; 1 crumbled (about 1/3 cup)

From the kitchen of Carly

Bright citrus meets charred heat in this elegant salad. Tangerine juice simmers down to glossy syrup, then whisks into a jalapeño vinaigrette that coats creamy avocado slices and peppery greens with a perfect balance of sweet, spicy, and sharp.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup fresh tangerine juice
11 jalapeño
11 small shallot, finely chopped
12 tablespoons white wine vinegar
1Kosher salt, freshly ground pepper
11/4 cup vegetable oil
12 tablespoons extra-virgin olive oil
12 avocados, sliced
14 tangerines or clementines, peeled, sliced into rounds
16 cups purslane, arugula, or watercress, thick stems trimmed
11/2 cup fresh mint leaves
12 ounces feta
1crumbled (about 1/3 cup)

Instructions

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, 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 jalapeñ:o 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.