Avocado and Tangerine Salad with Jalapeño Vinaigrette

INGREDIENTS

• Kosher salt, freshly ground pepper
• 2 tablespoons white wine vinegar
• 6 cups purslane, arugula, or watercress, thick stems trimmed
• 2 avocados, sliced
• 1 small shallot, finely chopped
• 1/2 cup fresh mint leaves
• 2 tablespoons extra-virgin olive oil
• 2 ounces feta, crumbled (about 1/3 cup)
• 1 jalapeño
• 4 tangerines or clementines, peeled, sliced into rounds
• 1/4 cup vegetable oil
• 1/2 cup fresh tangerine juice