Blood orange, burrata and cinnamon-cashew salad with mulled wine glaze

Method

1. Begin by making the cinnamon cashews. Heat the oven to 160°C fan/gas 4 and line a baking tray with a sheet of baking paper. Toss the cashews in a bowl with the maple syrup, then sprinkle with the cinnamon, salt and sugar and toss again to coat evenly. Spread out over the baking paper and put in the oven for 10 minutes, stirring well after 5 minutes. Leave to cool.
2. Meanwhile make the mulled wine glaze. Top and tail the oranges, then slice off and reserve the peel, trying to remove as much white pith as you can. Slice the oranges into 1cm-thick wheels and set aside on a plate. Put the red wine, sugar, spice sachet, cloves and reserved orange peel (along with any juice left on the chopping board/plate) in a pan over a medium heat and simmer for 12-15 minutes until syrupy but not too thick (it thickens further as it cools). Strain through a fine sieve, then leave to cool.
3. Cut the base off the chicory, separate the leaves and cut each leaf in half lengthways. Dress with the olive oil, then lay out on a platter (or divide between individual plates). Top with the orange slices, then the burrata, each ball torn in half. Sprinkle over the nuts. Mix 1 tbsp of the mulled wine glaze with the balsamic vinegar and drizzle this over to finish.