3 tbsp. olive oil
1 tbsp. wine vinegar
2 tbsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. dill weed
2 lb. fresh, ripe asparagus (grilled under broiler)
1 lb. fresh mushrooms
2 heads of radicchio
4 med. size ripe tomatoes
1/2 c. sweet red onion, finely chopped
1 med. zucchini, grated without the skin
1 med. carrot, grated

In a small bowl, mix the oil, vinegar, lemon juice, mustard and dill and whisk until smooth. Combine all of the remaining ingredients, except carrot and zucchini, in a large bowl. Pour mixture over vegetables. Add the grated carrot and zucchini and the mix thoroughly. Serves 6.