Avocado and Tangerine Salad

• 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

Method

• 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.