Tangerine and Avocado Salad

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This salad is amazing! Thank you Bon Appetit for the inspiration!

Ingredients:
1/2 c tangerine juice
1 jalapeño
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
4 tangerines,peeled
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.

Serves 4.

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