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Avocado and Tangerine Salad with Jalapeño Vinaigrette

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

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.

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