Name: Avocado and Tangerine Salad with Jalapeno Vinaigrette
Yield: 8 Servings
Ingredients: ½ cup fresh tangerine juice; 1 jalapeño; 1 small shallot, finely chopped; 2 tablespoons white wine vinegar; Kosher salt, freshly ground pepper; ¼ 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; ½ cup fresh mint leaves; 2 ounces feta, crumbled (about 1/3 cup)

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The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

Avocado and Tangerine Salad with Jalapeño Vinaigrette

Recipe notes