Warm Corn and Shiitake Frisee Salad

Copyright 1999, Ming Tsai, All Rights Reserved

Ingredients:

2 tablespoons pommery mustard, whole grain
2 large shallots, roughly chopped
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 cup canola oil plus 1 tablespoon
1/2 tablespoon minced garlic
2 cups sliced shiitakes
4 ears corn, shucked and corn taken off of the cob
2 small heads frisee, picked and washed
Salt and black pepper to taste

Instructions:

1. In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar.
   
2. Blend and drizzle in 1 cup of oil to emulsify.
   
3. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature.
   
4. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes.
   
5. Add shiitakes and cook until soft, about 4 minutes.
   
6. Add corn and saute for 3 minutes.
   
7. Deglaze with vinaigrette and just heat.
   
8. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.

To plate: Place in a large salad bowl and garnish with fresh cracked black pepper.