Spiced prune, chicory and sweet mustard salad

During the winter I'm easily drawn to rich and heavy foods, cream, potatoes, pasta, cheese, self- saucing lemon pudding, anything white and carb based. This is one of my own creations very popular when on the menu at work. Bitter, sweet, creamy, fragrant and incredibly healthy!

2 large white chicory
1 large avocado
Handful of coriander leaves

MARINATED PRUNES:
16 juicy prunes
1 orange
1 cinnamon stick
3 whole cloves
3 tablespoon sugar
150ml apple cider
1 red chili cut in half length ways

DRESSING:
4 tablespoon pommery mustard
4 tablespoon blossom honey
2 tablespoon red wine vinegar
50ml extra virgin olive oil
1 teaspoon sea salt

METHOD:
First marinate the prunes, place the prunes in a small pot with cinnamon, cloves, sugar, cider and chili.
Cut the orange in half and squeeze the juice over prune mixture the put the skin and pith in the pot and place on a medium heat. Bring to the simmer and cook for about 5 minutes try not to stir too much as it will break up the prunes then remove from heat and leave to cool.
For the dressing place all ingredients in a small mixing bowl along with 4 tablespoons of the reserve liquid from the prune marinade and whisk together till evenly combined.
Cut the chicory in half and remove the leaves and discard the stalks, wash the chicory and drain well. Cut the avocado in half and remove stone and skin then thinly slice the avocado. To construct the salad tear half the chicory leave over a large platter followed by half of the sliced avocado. Spoon 8 of the prunes over top then evenly sprinkle half of the coriander leaves and finally drizzle with some dressing and repeat the process once again making 2 layers. serve the salad as soon as possible the fresher the better.