Title: Warm Corn And Shiitake Frisee Salad
Categories: Eastwest2
Yield: 4 servings

2 tb Whole-grain pommery mustard
2 lg Shallots; roughly chopped
1 tb Soy sauce
1 tb Rice wine vinegar
1 c Canola oil; plus
1 tb Canola oil
1/2 tb Minced garlic
2 c Sliced shiitakes
4 Corn ears; shucked, and corn
Taken off of the cob
2 sm Frisee heads; picked, washed
Salt; to taste
Freshly-ground 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 non-stick 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 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"

Per serving: 520 Calories (kcal); 58g Total Fat; (98% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11
1/2 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.