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Corky's Salad

Becky Luigart-Stayner
Prep time 4 mins
Yield Makes 4 servings
"It's surprising how often even accomplished cooks are wary of making their own salad dressings and settle for bottled ones. My daughters, Lori and Tracy, came up with a recipe that's so easy, yet always garners raves."


  • 1/2 small shallot, minced
  • 1 rounded teaspoon Dijon mustard
  • 1/4 cup grapeseed oil
  • 1 tablespoon virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon Champagne, sherry, or red wine vinegar
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 5 ounces mesclun salad mix
  • 1/2 Bosc pear, thinly sliced
  • 1/4 cup dried cranberries
  • Crumbled Gorgonzola, to taste

How to Make It

  1. Combine first 8 ingredients in a glass jar; cover, and shake until well blended.

  2. Toss greens with desired amount of dressing in a large bowl. Sprinkle with sliced pear, cranberries, and cheese.