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 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.
Another hit from the Nov 2011 Bon Appétit issue! This one was the biggest hit of turkey day! It is perfect for a week night and you could substitute baby carrots to make it an even quicker meal.
1 lb cut into 1″ pieces
1 tablespoons butter
1/2 tsp salt
12 whole black peppercorns
1 bay leaf
1 TBSP fresh clementine juice or orange juice
2 TBSP sweet vermouth, divided
2 pinches ground cloves
1 TBSP fresh tarragon leaves
1/4 tsp clementine zest or orange zest
Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add clementine juice, 1 TBSP Sweet Vermouth and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sweet Vermouth. Season carrots to taste with salt. Garnish with tarragon and clementine zest.