I think a lot of unnecessary work goes into the Avocado and Tangerine Salad with Jalapeno Vinaigrette recipe (Bon Appetit Magazine, July 2013, p. 88).
Skip the first 2 parts of the recipe. Instead of simmering the tangerine juice and cooking the jalapeno, it's fine to mix the non-reduced juice and raw, finely chopped jalapeno into the dressing. I also don't think using vegetable oil is necessary at all.
So, basically, the recipe involves:
- Making the dressing: whisk the shallot, vinegar, tangerine juice, jalapeno, salt, pepper, olive oil together
- Toss the avocados, tangerines (or oranges), arugula, mint, and feta together
- Dress the salad