Avocado and Tangerine Salad with Jalapeño Vinaigrette

Bon Appétit  | July 2013 by Ed Kenny ]]> photo by Cedric Angeles yield Makes 8 servings The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)! Ingredients add to shopping list Preparation Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool. Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, 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 jalapeñ:o 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. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/Mnqq_kIZ8bk/51175640

Put the internet to work for you. via Personal Recipe 3575434