Tangerine-Pineapple Vinaigrette

1 1/4 cups tangerine juice
2/3 cup pineapple juice
2 tbsp lemon juice
2 tsp balsamic vinegar
2 tsp prepared Creole mustard
1 tsp pureed roasted garlic
1 1/4 cups vegetable oil
2/3 cup olive oil
2 tsp salt
1/2 tsp ground black pepper

Combine the juices, vinegar, mustard, and garlic. Whisk in the oils gradually. Adjust seasoning with salt and pepper. Variation: Blood Orange Vinaigrette Substitute 2 cups blood orange juice for the tangering and pineapple juice. Reduce lemon juice to 1 tablespoon.