This is adapted from Bon Appetite and is packed full of flavor – the mint really makes it so be sure not to skip it.
1/2 c orange juice
1 jalapeño
1 small shallot, finely chopped
2 TBSP champagne vinegar
Salt and pepper
2 TBSP vegetable oil
1 TBSP olive oil
1 avocados, sliced
4 clementines, peeled, and segmented
3 c arugula
1/2 c fresh mint leaves, torn
2 ozs feta, crumbled
Simmer 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. Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
Serves 2 – 4.
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