|½ cup||Fresh tangerine juice|
|¼ cup||Arawak Farm Pepper Sauce |
|1 small||Shallot, finely chopped|
|2 tablespoons||White wine vinegar|
|Kosher salt and freshly ground pepper|
|¼ cup||Vegetable oil|
|2 tablespoons||Extra virgin olive oil|
|4||Tangerines or clementines, peeled and sliced into rounds|
|6 cups||Purslane, argula, or watercress, with thick stems removed|
|½ cup||Fresh mint leaves|
|2 - 3 ounces||Feta cheese, crumbled|
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, about 5-8 minutes. Let cool.
Whisk shallot, vinegar, reduced tangerine juice and Arawak Farm Pepper Sauce in a medium bowl. Season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside.
Toss avocados, tangerines, arugula, mint and vinaigrette in a large bowl and then top with feta cheese.