Tangerine-Pineapple Vinaigrette

This one comes from the Culinary Institute of America Cookbook. It produces slightly sweet dressing with a subtle hint of Dijon.

• Ready In: 5 mins
• Serves: 12-16
• Yields: 2 cups

Ingredients

• 5  ounces tangerine juice
• 5  tablespoons  pineapple juice
• 1  tablespoon lemon juice
• 1  teaspoon  balsamic vinegar
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon garlic, minced
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon fresh ground black pepper (to taste)
• 5  ounces  vegetable oil
• 5  tablespoons olive oil

Directions

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