In a blender or food processor, add the garlic, Dijon mustard, vinegar and Worcestershire sauce. Add the lemon juice and pulse on low for a few seconds, scraping down the sides. With the blender or food processor running, add the olive oil and combine completely. Scrape down the sides as necessary. Add the salt, pepper and Parmesan cheese and pulse until combined. Refrigerate the dressing for a couple of hours before adding to the salad.