1 Combine oil, vinegar, mustard, sugar, salt and pepper in a large bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 for mins.
2 Preheat barbecue plate. Add mushrooms and any remaining dressing and barbecue for 3-4 mins until light golden. Remove to a bowl. Add the asparagus, barbecue for 2-3 mins, turning until tender and just charred. Remove to a plate.
3 Arrange the salad leaves on a plate, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with steak, chicken or lamb.