<p><span style="text-decoration: underline;"><strong>Dressing</strong></span></p> <p><img style="float: right;" src="https://www.trailappliances.com/media/wysiwyg/blog/chopped_up_onions.jpg" alt="Charred Onion Vinaigrette" width="321" height="260"></p> <p><strong>Ingredients:                                                                               </strong><br>1 white onion, peeled and cut into large rings              <br>1 tablespoon Dijon mustard<br>1 tablespoon honey<br>3 tablespoons balsamic vinegar<br>1 teaspoon salt<br>1 teaspoon pepper<br>½ cup sunflower oil</p> <p><strong>Method:</strong><br>Preheat barbecue to medium heat.</p> <p>Grill onion rings approximately 2 minutes a side, until charred and fully softened. Remove and cool flat.</p> <p>When cooled enough, place in food processor and puree. Add in Dijon, honey, balsamic vinegar and salt and pepper and puree until incorporated. On medium-high setting, continue to puree while slowly adding the sunflower oil. Refrigerate until use. Keeps 5 days refrigerated.</p> <p><img style="float: right;" src="https://www.trailappliances.com/media/wysiwyg/blog/roasted_charred_corn.jpg" alt="Barbecued Corn" width="333" height="250"></p> <p><span style="text-decoration: underline;"><strong> </strong><strong>Salad<br></strong></span>2 cobs corn, husked                                                          <br>10 stems asparagus<br>1 red pepper, cut into small triangles<br>6 ounces arugula</p> <p><strong>Method:</strong><br>Preheat barbecue to medium heat.</p> <p>Grill corn, peppers, and asparagus until charred and softened. Once grilled, remove kernels from corn and cut down asparagus spears. Combine in a large bowl with red peppers, toss with charred onion vinaigrette, and serve warm over arugula. May also be chilled after grilling and served cold.</p> <p>Bon appetit!</p>