- 1/4 cup tangerine or orange juice
- 1/2 jalapeno
- 1 small shallot
- 1/4 tsp. sea salt
- handful of fresh cilantro
- 1 Tbsp. white wine vinegar or apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 Tbsp. creme fraiche
- 3 cups salad greens
- 1 avocado, thinly sliced
- 1 peach, thinly sliced
- 1/4 cup cooked lentils
- 2 tbsp crumbled feta
Simmer tangerine/orange juice in a small saucepan over medium heat until reduced in half, about 8 minutes. Let cool.
Cook jalapeno in a hot skillet, turning occasionally until blistered and charred all over. Let cool, remove stem and seeds, and chop. In a small blender or food processor, pulse together the reduced juice, jalapeno, shallot, salt, cilantro, vinegar, oil and creme fraiche.
To assemble the salad, toss the greens, half the avocado, lentils and peach slices in desired amount of the dressing. Finish the salad with remaining ingredients on top, and crumble the feta to finish. Serve immediately.
Serves 2. From Sprouted Kitchen