Warm Corn and Shiitake Frisee Salad

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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