Recipe: Mandarin and Avocado Salad
A bright and delightful winter salad. Adapted from Bon Appétit.
1/2 cup fresh orange juice
1 small shallot, finely chopped
2 tablespoons white wine vinegar
flaky salt, freshly ground pepper
1/4 cup extra virgin olive oil
2 avocados, sliced
4 mandarins sectioned or sliced into rounds
6 cups arugula
1/2 cup fresh mint leaves
Simmer orange juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool.
Heat a small heavy skillet over medium- high 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 orange juice, and half of jalapeño 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, arugula, mint, and vinaigrette in a large bowl; top with feta.