This is a recipe from I adapted from Suzanna Trilling who runs a fabulous cooking school in Oaxaca.
Ingredients
Yield: 8 Servings
2 - Star Anise
1/2 Cup - Fresh Grapefruit Juice
1/2 - Red onion, grilled and finely chopped
11 cloves - Garlic, grilled and finely chopped
4 TBSP - White balsamic vinegar
1/2 Cup - Extra virgin olive oil
Salt and pepper
For the Salad
4 - figs, thinly sliced
1/2 - red onions, thinly sliced
4 - tangerines, segmented into supremes
2 tsp - freshly chopped cilantro
3 - avocados cut into wedges
2 heads - bib lettuces washed and dried
3/4 Cup - toasted pumpkin seeds
1/2 lb - queso fresco or panela
1/2 Cup - pomegranate seeds
Instructions
Grind the star anise in a spice grinder.
In a bowl combine the anise powder, grilled red onion and garlic.
Whisk in the olive oil, then the balsamic vinegar. Season with salt and pepper.
