Barbecue Mushroom Salad | Australian Mushrooms

Ingredients

• 1/4 cup olive oil
• 2 tbs red wine vinegar
• 1 tbs Dijon mustard
• 1 tsp caster sugar
• 400g cup mushrooms, thickly sliced
• 1 bunch asparagus, ends trimmed
• 150g mixed salad leaves
• 1 avocado, peeled & diced
• 100g roasted red capsicum, cut into strips
• 100g bocconcini, torn in half
• Extra virgin olive oil, to serve