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Message: From GoLocalWorcester by Leather Storrs, GoLocal Contributor: Gloria’s hand-picked heirloom mesclun and foraged purslane tumbled with brunoised red ambition shallot, hard-neck garlic, small farm Dijon, house made Zinfandel vinegar, first cold pressed arbequina olive oil, Himalayan salt flakes and toasted tellicherry pepper is a mixed green salad with vinaigrette. http://www.golocalworcester.com/food/leather-storrs-the-wrong-way-to-write-a-menu
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