Backbone house salad

Ingredients

• 1/2 cup red wine vinegar
• 1/4 cup honey
• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon ground star anise
• 1 teaspoon Chimayo red chile powder
• 1/4 teaspoon salt
• 1 cup organic canola oil
• 3-4 cups romaine hearts, torn into small pieces
• 3-4 cups garden spring mix
• 1/2 cup jicama, sliced into matchstick-sized bits
• 1 1/2 cups toasted pepitas (hulled pumpkin seeds)
• 1/3 cup super-sweet dehydrated corn (or use fresh cooked corn kernels)
• 1/2 cup sliced fresh strawberries