Step 1

Start by roasting the cashew nuts in a frying pan over medium-high heat for a few minutes, until they are warm and have a bit of color. Stir often and make sure they don't burn.

Step 2

Make the Honey Balsamic Vinaigrette by placing all ingredients in a jar with a lid, and then closing the lid tightly and shaking the jar vigorously. Taste and add more salt and honey as desired.

Step 3

Place baby spinach leaves on a deep plate and top with cherry tomatoes. Place the burrata on top.

Step 4

Chop the roasted cashew nuts roughly and sprinkle on top of the salad.

Step 5

Drizzle the vinaigrette on top of the salad and serve.