Avocado and Tangerine Salad with Arawak Farm Pepper Sauce Vinaigrette

½ cupFresh tangerine juice
¼ cupArawak Farm Pepper Sauce
1 smallShallot, finely chopped
2 tablespoonsWhite wine vinegar
Kosher salt and freshly ground pepper
¼ cupVegetable oil
2 tablespoonsExtra virgin olive oil
2Avocados, sliced
4Tangerines or clementines, peeled and sliced into rounds
6 cupsPurslane, argula, or watercress, with thick stems removed
½ cupFresh mint leaves
2 - 3 ouncesFeta 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.

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