See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Corky's Salad

"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."

Coastal Living JUNE 2010

  • Yield: Makes 4 servings
  • Prep time: 4 Minutes


  • 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


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.


Go to Full Version of

Corky's Salad Recipe