Cut the sun dried tomatoes into very thin strips and put in a small bowl

Cover with the olive oil. Be sure all the tomato pieces are under the oil. Cover with and let sit on the counter overnight, or at least 4 hours

Place the cut onions in another small bowl, and cover with the red wine vinegar. Again, be sure all the onion pieces are under the vinegar. Cover and let set in the refrigerator overnight, or at least 4 hour

When you are ready to make the dressing, place a mesh strainer over the bowl you will be making your dressing in

Strain the vinegar from the onion into the work bowl. Retain the onions

Using a different bowl, strain the oil from the sun dried tomatoes. Retain both the oil and the tomatoes

Use 8 - 10 pieces of the onion, and very finely chop them. Add the chopped onions to the vinegar.

Add the garlic clove, and chopped rosemary to the vinegar. Set aside on the counter for about 30 minutes

Remove the garlic clove. Add dijon mustard, honey, lemon juice and capers and begin whisking vigorously.

Continue to whisk, and slowly pour the olive oil into the vinegar in a thin, steady stream. Continue to whisk until all the oil has been added and for about 20 - 30 seconds more.

Test the dressing, and add kosher salt and fresh ground black pepper to taste.