Spinach Watermelon-Mint Salad

1 cup apple cider vinegar

¼ cup Worcestershire sauce

½ cup vegetable oil

1 tablespoon sesame seeds

1 tablespoon poppy seeds

¼ cup white sugar

1 (10 ounce) bag baby spinach leaves

2 cups cubed seeded watermelon

1 small red onion, thinly sliced

1 cup chopped pecans, toasted

1 cup mint leaves, finely chopped

In a small bowl, whisk together the apple cider vinegar, Worcestershire sauce, vegetable oil, sesame seeds, poppy seeds and sugar. Set aside.

In a large serving bowl, combine the spinach, watermelon, onion, pecans and mint. Toss with the dressing just before serving.