Wild Mushroom Salad with Two Vinaigrettes

This recipe is a vinaigrette extravaganza, using not one but two of these snappy blends— one as a dressing, the other as a sauce. It’s a pretty straightforward salad—sautéed mushrooms on a bed of greens—but it is dependent on a few special ingredients to make it great. First, good mushrooms. Use the best selection that you can find. The second essential in this recipe is the corn oil. It’s not the run-of-the-mill corn oil found in supermarkets, but a very special oil made by Spectrum Natura