½ cup fresh tangerine juice

1 jalapeño

1 small shallot, finely chopped

2 tablespoons white wine vinegar

Kosher salt, freshly ground pepper

¼ 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

½ cup fresh mint leaves

2 ounces feta, crumbled (about 1/3 cup)