This salad is amazing! Thank you Bon Appetit for the inspiration!
1/2 c tangerine juice
1 small shallot, finely chopped
2 TBSP white wine vinegar
Salt and pepper
1/4 c vegetable oil
2 TBSP olive oil
2 avocados, sliced
6 c mixed baby greens
1/2 c mint leaves
2 ozs feta, crumbled
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. 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.