Tangerine-Pineapple Vinaigrette

• 5 ounces tangerine juice
• 5 tablespoons pineapple juice
• 1 tablespoon lemon juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 12 teaspoon garlic, minced
• 1 teaspoon salt (to taste)
• 12 teaspoon fresh ground black pepper (to taste)
• 5 ounces vegetable oil
• 5 tablespoons olive oil

1. Put all ingredients except the olive oil in a bowl.
2. Whisk together.
3. Slowly add in the olive oil while whisking, until all the ingredients have been incorporated, and the vinaigrette has thickened and is smooth.
4. Store in a covered container for up to 3 days in the refrigerator.
5. You may need to blend the dressing again before serving.

tangerine juice, pineapple juice, lemon juice, balsamic vinegar, mustard, garlic, salt, ground black pepper, vegetable oil, olive oil

Taken from www.food.com/recipe/tangerine-pineapple-vinaigrette-395491 (may not work)