In a large saute pan, add 1 teaspoon olive oil and the garlic. Saute the garlic until fragrant.
Add the shiitakes, corn and mustard and deglaze with the rice vinegar and soy sauce.
Whisk in 1/4 cup olive oil, season with salt and pepper to taste and pour on top of watercress. Toss the salad tofether and taste for seasoning adding more salt and pepper if needed.
4 cups loose watercress
1 tablespoon minced garlic
2 cups shiitakes, sliced
3 ears corn, cut off the cob (about 3 cups)
1 heaping tablespoon pmmery mustard
3 tablespoon rice vinegar
1 tablepoon soy sauce
1/4 cup extra virgin olive oil, plus 1 teaspoon for sauteing
Kosher salt and freshly ground black pepper