ORANGE Confit: Mix juice, sugar and salt until sugar is dissolved. Pour over oranges and anise in shallow dish. Cover. Refrigerate 1 week before using.
DIJON Vinaigrette: Process all ingredients except oil in food processor until well blended. With motor running, gradually add oil until mixture is well blended. Refrigerate until ready to use.
TOASTED Garlic Oil: Cook seed in oil in skillet on medium-high heat until seeds begin to sizzle. Add garlic; cook 2 to 3 min. or until lightly browned. Remove from heat, pour into glass container, then submerge container in ice bath to stop the cooking process. Cool completely. Refrigerate until ready to use.
FOR each serving: Combine about 2 oz. tomatoes, 1/2 Tbsp. each olives and mint, and 1 tsp. each onions and basil. Season with salt and pepper. Add 2 Tbsp. Dijon Vinaigrette; toss to coat.
ARRANGE on serving plate. Top with 1 Tbsp. each Orange Confit and Toasted Garlic Oil.