Backbone House Salad (Vegan Friendly) - cooking recipe

Ingredients

Dressing
1/2 cup red wine vinegar
1/4 cup honey (or other sweetener of choice)
3/4 teaspoon ground star anise
1/4 teaspoon Dijon mustard
1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
1/4 teaspoon salt
2/3 cup grapeseed oil (subbed for canola oil)
Salad
3 -4 cups romaine lettuce hearts (torn into small pieces)
3 -4 cups garden spring greens (or heirloom lettuce)
1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
1/2 cup fresh strawberries, sliced (or other fresh berry in season)

Preparation

Combine all dressing ingredients except oil in a blender.
With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.