4 tablespoons sherry vinegar
4 tablespoons local honey (or more to taste)
2 teaspoons Worcestershire sauce
2 large garlic cloves mashed Sea salt and fresh cracked pepper to taste
1 tablespoon Dijon mustard
½ cup extra virgin olive oil
8 cups torn mixed greens
Grape tomatoes – cut into halves
Red Bermuda onion – sliced thinly

Combine the vinegar, honey, Worcestershire sauce, garlic, mustard and salt and pepper to taste in bowl. Blend well. Add the olive oil and whisk the dressing until it is emulsified. Toss the greens with the tomatoes and onions and dress the salad to taste with the salad dressing.



Note: You will have extra dressing left over that can be stored in the refrigerator for future use.