Avocado and Tangerine Salad with Jalapeno Vinaigrette

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Ingredients

  • 1/2 cup fresh tangerine juice

  • 1 jalapeño roasted and diced

  • 1 small shallot, finely chopped

  • 2 tablespoons white wine vinegar Kosher salt, freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 avocados, sliced

  • 4 tangerines or clementines, peeled, sliced into rounds

  • 6 cups arugula or watercress

  • 1/2 cup fresh mint leaves

  • 2 cups jicama

Directions

  1. Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool.

  2. Heat a small heavy skillet over medium- high heat. Cook jalapeño, turn occasionally, until blistered and charred all over, about 8 minutes or roast directly over gas flame. Let cool; remove stem and seeds, then finely chop.

  3. Whisk shallot, vinegar, reduced tangerine juice, and jalapeño in a medium bowl, season with salt and pepper. Whisk in olive oil.

  4. Toss avocados, tangerines, arugula, jicama, mint, and vinaigrette in a large bowl.

Vinaigrette can be made 1 day ahead; cover and chill.

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