Combine all the ingredients for the dressing in an electric blender or food processor and process until smooth.
The sauce should be rather thick, but you may thin it if necessary with a tablespoon or two of milk.
Pour into a glass jar with a tightly fitting lid and refrigerate for at least 3 hour to overnight.
Shake well before using.
Rub the inside of a large wooden salad bowl with the clove of garlic and discard the garlic.
Break the greens into small pieces and place them in the bowl.
Drizzle enough of the dressing over the greens to coat them lightly and toss gently.
Retain the extra dressing to serve at the table.
Calories: 269kcal | Carbohydrates: 18g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 325mg | Potassium: 477mg | Fiber: 2g | Sugar: 4g