Recipe - Warm Corn And Shiitake Frisee Salad

2 tablespoon Wholegrain pommery mustard
2 lg Shallots; roughly chopped
1 tablespoon Soy sauce
1 tablespoon Rice wine vinegar
1 cup Canola oil; plus
1 tablespoon Canola oil
One half tablespoon Minced garlic
2 cup Sliced shiitakes
4 Corn ears; shucked, and corn
Taken off of the cob
2 small Frisee heads; picked, washed
Salt; to taste
Freshlyground black pepper;
to taste

In a tall cup (using a hand blender) or blender cup, add mustard, shallots,
soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with
pepper and a little salt. Check for seasoning. Set aside at room
temperature.

Using a hot nonstick pan, coat with remaining oil and saute garlic for 2
minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and
saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large
bowl, place frisee and pour hot vinaigrette over. Mix well and serve
immediately.

For Plating: Place in a large salad bowl and garnish with fresh cracked
black pepper.

This recipe yields 4