Personal

Car Stuff

Extras

Avocado and Tangerine Salad with Jalapeno Vinaigrette

From: bonappetit.com
SERVES 8

1/2 cup fresh tangerine juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/4 cup vegetable oil
2 tablespoons extra-virgin olive oil
2 avocados, sliced
4 tangerines or clementines, peeled, sliced into rounds
6 cups purslane, arugula, or watercress, thick stems trimmed
1/2 cup fresh mint leaves
2 ounces feta, crumbled (about 1/3 cup)

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool.

Heat a small heavy skillet over medium- high heat. Cook jalapeño, turning occa-sionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño 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.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.