Grilled Summer Veggie Salad with Wild Blueberry Vinaigrette – Kilted Chef

Ingredients

• 1 lb Asparagus, trimmed
• 2 Pears, sliced
• 2 Apples, sliced
• 1/2 red onion, sliced
• 1/2 lb mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp Hot Under The Kilt Acadian Cajun Seasoning
• 1 clove of Garlic
• ½ tsp Dijon Mustard
• ½ tsp Salt
• ¼ tsp Fresh Ground Black Pepper
• 1/3 cup Wild Blueberry balsamic Vinegar
• 1 cup blueberries
• 1/2 cup olive Oil