½ cup fresh tangerine juice
¼ cup Arawak Farm Pepper Sauce
1 small shallot finely chopped
2 Tbsp. white wine vinegar
Kosher salt and freshly ground pepper
¼ cup vegetable oil
2 Tbsp. extra-virgin olive oil (EVOO)
2 avocados, sliced
4 tangerines or clementines, peeled and sliced into rounds
6 cups of purslane, arugula or watercress removing thick stems
½ cup fresh mint leaves
2-3 oz. feta cheese, crumbled
- Simmer tangerine juice in a small saucepan until syrupy and reduces to about 2 Tbsp. 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 EVOO. Set vinaigrette aside.
- Toss avocados, tangerines, arugula, mint and vinaigrette in a large bowl and then top with feta cheese.