½ cup fresh tangerine juice
1 small shallot, finely chopped
2 tbsp white wine vinegar
¼ cup vegetable oil
2 tbsp 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
⅓ cup feta, crumbled
Simmer tangerine juice in a small saucepan until reduced to about 2 tablespoons, 5-8 minutes. Let cool.
Heat a small heavy skillet over medium high heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Or roast jalapeño directly over gas flame, turning occasionally.)
Allow to cool. Remove stem, skin and seeds, then finely chop.
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season.
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.