Avocado and Tangerine Salad With Arawak Farm Pepper Sauce Vinaigrette

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

• 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.