• 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.