The fresh garlic we got this week was incredibly juicy, and perfect for this. Instead of just mincing the garlic, I used the knife blade to make a purée, as described by Fine Cooking here:
http://www.finecooking.com/articles/how-to/mash-garlic-paste.aspx
I forgot to include Dijon mustard in the pic! But I did remember to add it to the garlic purée.
After whisking the garlic and mustard together, add the sherry vinegar and cream (or half and half) and whisk that together.
And drizzle in the oils, whisking all the while. Add freshly ground pepper to taste.
And dress the frisée.
Add freshly ground black pepper and sea salt to taste.
Trust me, you want this salad!